Fried Cornbread Recipe (Skillet)

Add the salt to a mixing bowl. Keep a spoon ready since the water will be very hot.

Slowly add the boiling water while stirring. Don’t use your hands yet—let the heat drop a bit first.

Rest 5–10 minutes until warm. Knead briefly to bring it together; if it feels too dry, add 1–2 tbsp hot water.

Add the oil to a skillet and warm over medium heat. You want it hot, but not smoking.

Pinch off walnut-size portions and flatten lightly. Fry 2–3 minutes per side, turning once, until nicely browned.

Transfer to paper towels to drain. Serve warm; it’s also nice alongside soup or yogurt-based dips.