Old Fashioned Fried Cornbread
ready in: under 30 minutes
recipe id: 89207
cook method: stovetop
3 cups cornmeal
3 cups water, boiling (more if needed)
1 teaspoon salt
3/4 teaspoon sugar
1 cup lard, for frying (no substitutes, nothing gives it the special taste and crust like lard!)
In a saucepan, boil water. Mix all dry ingredients together. Pour enough boiling water into the dry ingredients until all meal absorbs water.
If the meal looks grainy, your water has not fully cooked it. In this case, you should add a little more water and place the mixture in a microwave safe container and microwave it until the meal is fully cooked and firm enough to shape in your hands.
When shaping, wet your hands with ice water and shape into patties. Continue to wet your hands to prevent the hot mixture from burning your hands as well as sticking to your hands.
Heat lard in a black, well seasoned iron skillet. (Or use a heavy skillet of your choice). The lard must be HOT. Place patties in skillet and fry until golden brown and crispy on each side.
Remove to paper towels and drain.
Remember, the key to success of making this corn bread is to fully cook the cornmeal until it becomes firm enough to form in your hands. Then, make sure your lard is hot. If you add too much water, place in the microwave and cook until the water is absorbed.
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