Grandma Nance's skillet cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: She did everything by eyeball'n it.
1 1/2 to 2 cups white corn meal (about)
2 1/2 cups water (About)
Salt. Several dashes
2 T. bacon fat (About)
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Directions: |
Directions:Place water and salt in a 3 qt. sauce pan and bring to a boil.
Stir-in all the white corn meal and remove from heat.
Continue to stir ingredients until a large dough ball forms.
Using a 10 inch skillet heat the bacon fat until hot.
Using a spatula flatten out the corn meal ball in the skillet to a uniform thickness.
Wet-ten the spatula often with water while flattening to keep cornbread dough from sticking to spatula.
Fry corn bread on medium high until it smells like it may be burning and ready for turning.
Using two hands, dinner plate in one hand and skillet in the other, invert skillet over the dinner plate and allow cornbread to fall into the dinner plate then slide the uncooked side back into the skillet and continue frying until you smell it burning again.
Cut corn bread as you would a pizza and serve while hot with butter. |
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Preparation
Time: |
Preparation
Time:10 min. to prep the mix and about 15-20 minutes to fry it. Longer fry time if ya want more crunch. |
Personal
Notes: |
Personal
Notes: This was a favorite with all grandma's grandchildren. She'd have to make two skillet loads, a thin one for grandpa 'cause he liked his thin and crunchy and one for us which was about a half inch thick.We all thought we were royalty and grandma loved doing this for us!.
An important thing to remember when cooking this stovetop bread is to cook it until you smell it burning and a little smoke here is a good thing.
A spin-off to this recipe is to add about a heaping teaspoon of red pepper flakes during the Water/Cornmeal Mixing to give it that Mexican flare!
I aways called it Grandma's Cornbread but many-many years later I did learn that there is a real name for this bread and that would be "Hot Water Cornbread"! I will still continue to call it Grandma's though!
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