If the oil isn’t hot enough, the batter will absorb the oil, and you won’t get that crunchy exterior and creamy interior. Also, I strongly recommend that you make two batches—they disappear as you make them!
Serves 10
- 2 cups self-rising cornmeal
- 1/2 teaspoon kosher salt
- 1 jalapeño, seeded and chopped
- 2 to 2 1/2 cups boiling water
- 1/4 cup bacon drippings, for frying
- 1/4 cup vegetable oil, for frying
In a medium-sized bowl, mix cornmeal, salt, jalapeño, and water together. You’ll want the consistency of thick cake batter. If it is too dry, add a little more hot water.
In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know that the oil is hot when a few drops of water sizzle when dropped into the skillet.
Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread, about 2 minutes. Then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.
