Saturday, April 18, 2009
Yes, I said fried cornbread. Nothing is better with mustard greens in the fall or a salad fresh from the garden with bacon and vinegar dressing in the spring. Give this one a try and you will be surprised how easy and good it is. This is What's Cookin on Beaty's Creek today.
5 cups white cornmeal
3 cups boiling water( give or take, may need a little more or less)
Caste iron skillet
Mix cornmeal and boiling water until you have thick batter. It will be easy to handle in your hands too. If it is better to have it too dry than too wet, you can always add water but not cornmeal. Not sure why but when you add cornmeal it never turns out right. So start off with a cup of boiling water at a time until you get the right texture.Form into a ball and flatten the ball out. Now heat your skillet over medium heat until a bit of the batter sizzles when added to the oil. Cook as you would pancakes, brown on one side and then turn and brown the other. Drain on paper towels and serve. Sooo good!