Lacy cornbread is sometimes also known as hot water cornbread very popular in the early 20th century. Made with only three to four ingredients Lacy Cornbread is thin and crispy and serves as a side of your soup, stews or vegetables. It is made of unleavened cornmeal, hot water and salt and then fried. It’s preferred to make it in a cast iron skillet.
Thin and crispy lacy cornbread is typically part of Southern meals. The cornmeal used in it is pure ground cornmeal rather than cornmeal mix. Mostly the texture depends on personal preferences. Some people like their cornbread soft with dense center for which matter is made thick. While other like is crunchy for which thin batter is made. This crispy cornbread with lacy edges is what we call lacy cornbread. A mush of cornmeal, hot water and salt is made with a consistency of that of an oatmeal or a thin gravy. Spoonfuls of this mixture are dropped in hot oil in a cast iron skillet. Thick batter will give you softer insides while thin batter will make crispy and lacy cornbread. These cook very quickly so be careful while frying so you don’t end up having burned cornbread.
This cornbread with incredible texture will be ultimately one of your favorite recipes because you need simplest of ingredients, it is super easy and quick recipe and you will end up making perfect textured cornbread which is perfect complement to vegetables, beans, soups and stews. Follow this step by step recipe to make crispy and crunchy Southern treats as side to your greens, soups or stews.
Preparation time: 10 minutes cooking: 3 minutes total time: 13 minutes
Ingredients:
- 1 ½ cup cornmeal
- 1 teaspoon salt
- 2-3 cups water
- Oil (for frying)
Instructions:
- Stir salt into cornmeal in a bowl and add hot water. Mix it well and bring the batter to a consistency of a thin gravy. Make sure there are no lumps in the mixture.
- Make sure of the consistency by lifting the spoon up and the batter should run off almost like water. Set it aside for few minutes and prepare the skillet for frying.
- Heat the skillet over medium heat and drizzle peanut oil in it. Peanut oil has high smoke point so it is preferred.
- Start putting spoonful of batter into the oil. Try not to crowd the pan.
- Wait 1-2 minutes and as you see the edges crispy and bubbles in the center flip it and let the color turn brown.
- Place the cornbread on paper napkins to drain extra oil.
- Repeat the process. Stir the batter in between each batch.
- Serve this fried delicious cornbread and enjoy!
Note: Make sure the oil is hot before putting batter for frying. Keep adding more oil after each batch as required. Mix batter after every batch so the cornmeal does not sit at the bottom. You can store leftovers in airtight container and it will keep for about three days. To reheat, place in oven at 350F and heat for 5 minutes.
