I use a small flatware spoon , not a measuring spoon. Tap down the center of each piece with edge of spoon as soon as it’s dropped into the hot grease to make the cornbread as flat as possible. It cooks quickly, only a couple of minutes on each side.

1/2 cup plain cornmeal, not self-rising

1/2 cup hot tap water

1/2 teaspoon kosher salt

cooking oil

Mix cornmeal, water and salt. Set aside.

Heat 1/2 inch cooking oil in cast iron skillet.