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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.
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.
- 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.
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!
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.
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