Heat the Oil: Pour vegetable oil into a large cast-iron skillet to a depth of about ½ inch. Heat the oil over medium-high heat until it’s hot but not smoking — you want it shimmering and ready for frying.
Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, garlic powder, salt, and black pepper until well combined. This blend creates the perfect balance of savory and slightly sweet flavor.
Add the Hot Water: Slowly pour in the boiling water, stirring gently with a spoon or fork until the mixture is saturated. The dough should come together and hold its shape — not runny like pancake batter. If it’s too thin, sprinkle in a bit more cornmeal until it thickens up. The hot water is key here; it pre-cooks the cornmeal slightly, giving the bread its signature texture.
Shape the Cornbread: Dip your hands in cold or iced water (to keep from burning your fingers), then form the hot mixture into thick, oval-shaped patties or small rounds. Each piece should be about ½ inch thick for the perfect crispy-to-soft ratio.
Fry Until Golden: Carefully place the shaped patties into the hot oil. Fry for 3–5 minutes per side, or until each piece is golden brown and crisp on the edges. Avoid overcrowding the skillet so they cook evenly.
Drain and Serve: Remove the cornbread from the skillet and let it drain on paper towels to absorb any excess oil. Serve immediately while warm for the best texture and flavor.
