Granny Luke's Lacy Cornbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup plain white extra fine stone ground corn meal
1 1/4 cups hot water
1 tsp salt
1 " of oil(vegetable, peanut or canola) in cast iron skillet
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Directions: |
Directions:1.Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. The consistency of the batter should be very thin, much thinner than a pancake batter. If you put in the skillet and it clumps up, its not thin enough and if if breaks apart then its to thin. This may take a little practice to get it just right. You can always thin it up by adding more water or add a little more cornmeal to thicken it up.
2.Heat your skillet over medium heat.
3. Ladle the batter by tablespoons into the hot oil. Do not crowd the pan. I usually only cook one at a time. They cook really fast, so this won't take long.
4. When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side.
5. Remove the cooked cornbread to paper towels to drain. Fry the next piece or batch. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This was always dad's favorite and a family favorite for us kids at home. If we didn't have homemade buttermilk biscuits, we would have lacy cornbread. It is really good with any southern type meal, soups, stews, greens, etc.
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