will fit in the pan without crowding.
Lay the shaped patties directly into the dry, preheated cast iron skillet. You should hear a gentle sizzle when they hit the surface. Let them cook undisturbed for 3–5 minutes, or until the bottoms are a deep golden brown with crisp edges.
Carefully flip each patty with a thin spatula and cook the second side for another 3–5 minutes, until golden brown and cooked through. Adjust the heat as needed so they brown evenly without burning; cast iron holds heat well, so small adjustments matter.
Transfer the finished hot water cornbread to a plate or wire rack. If you like, you can tent them loosely with foil to keep warm while you cook the remaining batter.
Repeat shaping and cooking with the rest of the batter, working in batches so the patties have room to brown properly. Serve hot, while the edges are
