I know it’s been forever since I’ve posted. At this point I have spent all the money I plan to spend on my computer. I really need a new one, but I haven’t had a chance to shop and to be honest…I have a birthday coming up, plus Mother’s Day, so I’m hoping that maybe I get one then. If not, I suppose I’ll start shopping after that.I hate posting recipes with no pictures, but at this point I thought that maybe it would be better than no post at all. I’m posting a recipe from Greg’s grandmother’s Lacy Cornbread. This stuff is DEEELICIOUS!! I had never had cornbread like this until I met Greg. When I was growing up my mom cooked skillet cornbread, or corn pone which I’ve also heard it called. Don’t get me wrong, I love skillet cornbread. However, this is a nice change, my favorite part is the crunchy edges.
- 2 c. plain cornmeal
- 2½ c. water
- 1 tsp. salt
- oil (or Greg's grandmother used bacon grease)
- In a bowl, mix the cornmeal, water and salt. Mixture will be really thin. Set aside while you prepare the pan.
- Spray a cast iron skillet with nonstick cooking spray. Heat over medium heat. When hot add oil, 1-2 tsp.,(or a little bacon grease). Stir batter with a ladle and then ladle batter on hot pan. Don't ladle so much that you won't be able to flip it with a spatula when browned. It will spread out and sizzle. When browned, flip it over and brown the other side.
- Remove to a paper towel lined plate. You will be able to determine how many will fit in your pan at once after you've made a few. My limit is two at a time. These disappear quickly, so make plenty. Also, if you're like me and can only make two at a time, start them early. Keep them in a warm oven until ready to serve.
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