"Hot Water AKA Lacey Cornbread

By RoketJSquerl

yield: 12 pieces
I use a small flatware spoon , not a measuring spoon. Tap down the center of each piece with edge of spoon as soon as it's dropped into the hot grease to make the cornbread as flat as possible. It cooks quickly, only a couple of minutes on each side.

Ingredients

• 1/2 cup plain cornmeal, not self-rising
• 1/2 cup hot tap water
• 1/2 teaspoon kosher salt
• cooking oil

Details

Adapted from syrupandbiscuits.com

Preparation

Step 1

Instructions

Mix cornmeal, water and salt. Set aside.
Heat 1/2 inch cooking oil in cast iron skillet.
Drop teaspoonful into hot grease, tapping down the center of each with spoon as soon as it hits the skillet. Turn when edges are browned and cook remaining side until browned.
Remove from hot grease when browned. Drain on paper towel. Sprinkle with additional kosher salt while still hot.


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