This is delicious and will rise a little with the baking powder added.
1 cup
plain yellow cornmeal
1
tsp. baking powder
1/2
tsp. salt
Cold water (you will use the amount you wish)***see note below
Mix dry
ingredients
Add 1 tsp canola oil
Add 1 tsp canola oil
Extra oil to coat frying pan
Notes ***
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.
Turn when edges start to turn brown and side is brown.
Add more oil if needed cook until browned.
Serve immediately!
Enjoy!
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