Lace cornbread is probably more about being able to say you can do it than it is about the taste and eating it. It takes a bit of Southern hang-in-thereism to make it happen. But, it’s great fun once you can make them.
2/3 cups cool Water
1/2 cup Goya Fine Yellow Corn Meal
1/4 teaspoon Salt
Oil for frying
Place a cast iron skillet over Medium heat on stove top.
Add about 1/4 inch of cooking oil. Let oil heat to frying temperature, about 350F degrees.
Place water in measuring cup.
Add corn meal.
Stir well to combine, but the corn meal will still sink to the bottom.
The mixture needs to be soupy for the most part.
Stir again right before pouring mixture into hot oil.
Pour the mixture from high up but be careful, it splatters.
Adjust the mixture as needed until you find the right balance.
When top of cornbread starts to dry and edges turn brown, carefully flip the cornbread over.
Fry until done.
Carefully remove to a paper towel when done and let drain.
This one may take a bit of practice, but pat yourself on the back when you make it happen.
Keywords: lace cornbread, cornbread, lace hoe cakes, fine corn meal, salt, water, Southern