Ingredients
- 3 tablespoons oil
- 1 cup water
- 1 cup yellow cornmeal
- 1 dash seasoned salt
Why You'll Love This Recipe
This cornbread is packed with bold flavors and just the right amount of heat. It’s moist, crumbly, and has a wonderful spicy kick that makes it stand out from regular cornbread. Perfect for adding a little excitement to your meals.
Cooking Tips
- Use fresh cornmeal for the best texture and flavor.
- Don’t overmix the batter; just combine until ingredients are blended to keep the cornbread tender.
- If you like it spicier, add extra jalapeños or a pinch of cayenne pepper.
- Don’t overmix the batter; just combine until ingredients are blended to keep the cornbread tender.
- If you like it spicier, add extra jalapeños or a pinch of cayenne pepper.
Directions
Lightly heat some oil in a cast iron skillet over medium heat. While the oil warms up, bring water to a boil in a saucepan. In a bowl, pour the cornmeal and slowly add the boiling water, stirring as you go until the mixture is smooth. Stir in the seasoned salt to give it some flavor. Once your oil is hot, drop spoonfuls of the batter into the skillet. Let them fry until the edges turn golden brown, which should take about 5 minutes, then carefully flip them over. Use a spatula to gently press them down and cook for another 5 minutes or so, until the bread is cooked through and nicely browned on both sides. Finally, transfer the cornbread to a paper towel-lined plate to soak up any excess oil before serving.
Serving Ideas
Serve warm with butter or honey for a sweet and spicy contrast. It pairs well with chili, barbecue dishes, or a hearty bowl of soup. This cornbread also makes a great base for breakfast with scrambled eggs and salsa.
Food Storage Tips
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to a month. Reheat in the oven or toaster oven to keep the edges crispy.
Frequently Asked Questions
Can I use a different type of oil for frying?
Yes, you can use vegetable oil, canola oil, or any oil with a high smoke point.
How do I know when the cornbread is ready to flip?
Flip when the edges are golden brown, usually after about 5 minutes.
Can I bake this cornbread instead of frying?
This recipe is designed for frying, but you can try baking at 375°F until golden, about 15-20 minutes.
What can I use instead of seasoned salt?
You can use regular salt plus a pinch of paprika, garlic powder, or your favorite seasoning.
Is it necessary to use a cast iron skillet?
Cast iron works best for even heat and crispiness, but a heavy non-stick skillet can also work.
Can I make the batter ahead of time?
It's best to prepare and cook the batter fresh, as it thickens quickly once cooled.
How do I store leftover cornbread?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
Can I add extra spices to make it spicier?
Yes, add cayenne pepper or chili powder to the batter for more heat.
