Preheat Your Oven: Turn your oven to 500°F and let it heat up while you get everything ready. This high heat is what makes the cornbread crispy on the outside.

Heat your oil in the skillet: Add about 2 teaspoons of olive or corn oil to each section of your cast-iron or divided cornbread skillet. If you're using a regular skillet, use enough oil to coat the bottom well. Put the skillet on your stove over high heat. Let the oil heat until it just starts to smoke a little. This makes sure you get that crispy crust. Be careful not to let it smoke too much - you want it hot but not burning.

Boil the Water: In a small pot, heat about ¾ to 1 cup of water until it's almost boiling. You'll see little bubbles forming around the edges. This hot water will help bring the cornmeal batter together smoothly. Keep it hot but don't let it boil over.

Mix the Batter: Put 2 cups of White Lily self-rising cornmeal in your mixing bowl. Slowly add the hot water, starting with ¾ cup. Stir it gently as you pour. The batter should look like thick buttermilk when you're done. If it's too thick, add a little more hot water. If it's too thin, add a bit more cornmeal. Don't mix it too much - just enough to bring it together. The batter should pour easily but not be watery.

Pour the Batter: Once your oil is hot and smoking just a little, carefully pour a scoop of batter into each section of the skillet. If you're using a single skillet, pour all the batter in at once. You should hear a good sizzle when the batter hits the hot oil - this means your crust is forming! The batter will spread out on its own, so don't worry about making it perfect.

Bake the Cornbread: Put the skillet in your hot oven on the middle rack. Bake for 10 to 15 minutes, until the cornbread turns golden brown and gets crispy on the edges. It should sound a little hollow when you tap it, and a toothpick stuck in the middle should come out clean. Don't open the oven door too much while it's cooking - this can make the temperature drop.

Cool and Remove: Take the skillet out of the oven using your oven mitts. Let the cornbread sit for a couple of minutes to cool down a bit. Then gently remove each piece and put them on a plate or cooling rack. They should come out easily if you used enough oil. If they stick a little, just use a butter knife to help them along.

Serve Warm: Serve your hot water cornbread while it's still warm with a pat of butter. That's when it tastes the best - crispy outside and soft inside, just like Brenda Gantt makes it!