When heating the oil, keep it at a middle temperature. (Cast iron skillet).
Cornmeal, salt, sugar, shallot, and thyme should be mixed together while the pot is being heated.
After adding the boiling water to the concoction, give it a good stir until it is completely smooth.
After spooning the batter, spread it out evenly with wet palms and a light touch. After the oil has been heated, you will need to flatten the pieces and fry them in sections.
After the cornbread has reached the desired golden brown color, give it another 5 minutes on the other side. To serve, drain the food over a layer of paper towels, then transfer it to a serving plate.