"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fried Water Bread Recipe

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This recipe for Fried Water Bread, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Essie Dilmore Barnes; Margaret Trammell Rayfield; Linda Rayfield Young

Category:
Category:

Ingredients:  
Ingredients:  
1 c white self-rising corn meal
1/2 c all-purpose flower
1/2 tsp salt
1 1/2 to 2 cups of boiling hot water
peanut oil

Directions:
Directions:
Mix the cornmeal, flour and salt together.
Slowly add boiling water while you stir. Add enough water so that you have a batter similar to pancake batter.

Set this aside to let it rise -- about five minutes.

Heat an iron skillet with peanut oil to a level of 1/8" or less -- you can always add more. The oil is hot enough when it sizzles when you add a drop of water.

Put a tablespoon of thick batter in an oval shape -- it must be thick enough to hold its shape. You can cook 6 or 8 at a time -- no more or it is difficult to flip.

Watch as the bottom of the bread gets crispy golden yellow. You may need too loosen each one with a spatula while it is cooking to prevent the bread from sticking to the pan. Lower the heat as needed. Flip over and cook the other side. Remove and put on a brown paper bag.

This is delicious with hot butter, and stores well in the freezer for reheating.

Personal Notes:
Personal Notes:
Essie Dimore Barnes was Jamison's Great grandmother; Margaret Trammell Rayfield was his grandmother; and Linda Rayfield Young is his much beloved aunt.
This recipe was included here because it is great served with stews and soups.

 

 

 

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