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Lacy Cornbread Recipe

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This recipe for Lacy Cornbread is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fine ground white cornmeal
1 ¼ cups hot water (boiled on the stovetop or your hottest tap water)
½ teaspoon salt
Peanut oil
Directions:
Directions:
Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
Heat a flat griddle or skillet over medium heat.
When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.
Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.
Notes
Ingredient Note: For this recipe, you’ll need plain, fine ground white cornmeal. You won’t achieve the same texture with any other cornmeal product such as self-rising cornmeal or cornmeal mix (both of which contain flour and leavening agents), or with coarse ground cornmeal, or yellow cornmeal.
Recipe Tips
Use a well-seasoned cast iron griddle or skillet.
Don’t overcrowd the pan!
Be sure to use the correct kind of cornmeal.
Preheat the skillet.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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