Sunday, October 16, 2011

Genolia's Lace Cornbread Recipe





Genolia's Lace Cornbread Recipe

1 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. salt
water or milk (you will use the amount you wish)***see note below
Mix dry ingredients
Add 1 tsp canola oil

Extra oil to coat frying pan



Cold water (she always used cold said it made it crispier)
***The more water you add The thinner you make batter the lacier and thinner cornbread becomes***Stir little liquid at the time  

You want batter to be thin enough to pour or if you are making your cornbread a little thicker you can spoon it.

Experiment you will find the way you like it best.
Iron frying pan is best but any non stick pan will do.
Pour cooking oil until just bottom is slightly oiled not loads but enough to crisp cornbread.
You can almost fill pan with batter for a plate sized hoe cake or spoon personal size rounds 
Cook over medium high heat watching
Turn when edges start to turn brown and side is brown.
Add more oil if needed cook until browned






Enjoy!



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