soft, thick batter that you can scoop and gently shape. If it looks dry or crumbly, add more boiling water 1 tablespoon at a time until the mixture holds together and feels moist but not runny.
Let the batter rest for 3–5 minutes. This brief rest allows the cornmeal to hydrate so the centers cook up soft instead of gritty.
Check the cast iron skillet for heat: sprinkle in a pinch of dry cornmeal. If it sizzles and lightly darkens within a few seconds, the pan is ready. If it scorches immediately, lower the heat slightly and wait a moment.
Working with damp hands or a lightly moistened spoon, scoop up a portion of the warm batter (about 2 tablespoons for small patties). Gently pat and press it into a rough oval or round about 1/2 inch thick. Repeat with a few more portions, shaping only as many as
