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Cooking Advice
- Use hot water just off the boil to help the batter mix smoothly.
- Don’t overmix the batter; a few lumps are okay to keep the bread tender.
- Cook in a well-seasoned cast-iron skillet for the best crust.
Ingredients 0/4
Why This Dish Is Hard To Resist
This cornbread packs a perfect punch of heat that wakes up your taste buds. It’s crispy on the outside and soft inside, making every bite satisfying. The spicy kick adds a fun twist to a classic comfort food.
Step 1
Lightly heat some oil in a cast iron skillet over medium heat. Meanwhile, bring a pot of water to a boil. In a bowl, pour the cornmeal, then slowly add the boiling water, stirring as you go until the mixture is smooth. Sprinkle in the seasoned salt and give it a good stir to combine.
Step 2
Once your oil is hot, carefully drop spoonfuls of the batter into the skillet. Let them fry until the edges turn golden brown, which should take about 5 minutes. Flip each piece over and gently press down with a spatula to flatten them a bit. Cook for another 5 minutes or so, until they're cooked through and nicely browned on both sides. When they're done, transfer the cornbread to a paper towel-lined plate to soak up any extra oil. Enjoy!
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people cooked this recipe
How To Present This Dish
Serve warm with a pat of butter or honey to balance the heat. It pairs well with chili, barbecue, or a hearty soup. Add a side of fresh salsa or pickled jalapeños for extra zing.
Storing This Dish
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze; reheat in the oven to keep it crispy. Avoid refrigerating as it can dry out the cornbread.
Frequently Asked Questions
What type of oil is best for frying this cornbread?
Vegetable oil or canola oil works well because they have a high smoke point.
Can I use water that isn’t boiling for the batter?
It’s best to use boiling water to properly cook the cornmeal and get the right texture.
How do I know when the oil is hot enough to fry?
The oil should shimmer and small bubbles will form around a drop of batter when it’s ready.
Can I make this cornbread without a cast iron skillet?
Yes, but a heavy-bottomed skillet is recommended for even heat and best results.
How do I store leftovers?
Let them cool, then store in an airtight container in the fridge for up to 2 days.
Can I add spices to make it hotter?
Yes, try adding cayenne pepper or chopped jalapeños to the batter for extra heat.
Is seasoned salt necessary or can I use regular salt?
You can use regular salt, but seasoned salt adds extra flavor. Adjust to taste.
Can I bake the batter instead of frying?
This recipe is designed for frying, but you could try baking at 375°F until golden, though texture will differ.
