Step 1

Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.

Step 2

Heat a flat griddle or skillet over medium heat.

Step 3

When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.

Step 4

Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.

Step 5

When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.

Step 6

Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.