This isn’t your average cornbread. It’s golden, tender, and deeply savory with a hit of sweet heat. The magic? A swirl of Gloria’s Shito Medium Chili Oil baked right into the batter. It brings a smoky, slow burn that cuts through the buttery richness and leaves you wanting another slice.
What you will need:
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1 cup yellow cornmeal
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½ cup all-purpose flour
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1 tbsp sugar (or more, if you like it sweet)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 minutes)
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1 large egg
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2 tbsp butter or neutral oil, melted
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2 tbsp butter or oil for the skillet
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1–2 tbsp Gloria’s Shito Medium Chili Oil
Here is how:
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Preheat the pan.
Place a cast iron skillet in a 400°F oven with 2 tablespoons of butter or oil. Let it heat while you mix the batter. It should be hot and sizzling when the batter hits. -
Mix your dry ingredients.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. -
Combine the wet.
In a separate bowl, mix the buttermilk, egg, and melted butter or oil. Pour into the dry ingredients and stir until just combined. Fold in scallions, cheese, or corn if using. -
Swirl in the Shito.
Carefully remove the hot skillet from the oven. Pour in the batter and immediately drizzle Gloria’s Shito Medium Chili Oil over the top. Use a knife or skewer to gently swirl it into the surface. -
Bake until golden.
Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean. Let it rest for 5 minutes before slicing.
Recipe by,
Victoria Oguta
