This recipe and photo are courtesy of Amy O'Quinn and her web blog
Ponderings from Picket Fence Cottage. Amy says:
"When I was a little girl, my mama
used to make the best lace hoecake cornbread in the world. It was perfectly
golden, thin, and crunchy with just the slightest hint of a thicker texture
in the middle...and delicious; a true Southern staple that's just perfect
with lima beans, greens, soup, etc. She can still make it just that good!
Now, I've tried for at least the last twenty years to master the art of lace
cornbread cookery - but until last week, I have NEVER been able to get it
right. My family has suffered through 'burned on the outside-raw on the
inside' greasy, limp lace cornbread quite a few times, and I'll admit I got
discouraged. I just couldn't get it thin and crunchy enough. I've never had
much trouble with other stuff, and my family considers me an extremely
competent cook...which is a good thing since they don't have too many
alternatives! LOL My mama cooks her cornbread by 'feel', and she doesn't
really measure anything. I do that with a lot of my cooking too, so I'm not
complaining...but it made my attempts at lace cornbread, um, less than
Anyway, last week (after a long hiatus) I was determined to try again (you
know, the childhood memory thing), and I meant I was going to get
it right. So, I found Paula Deen's recipe for lace hoecake cornbread and
used her measurements. The only thing I didn't do was the 'inverting the
cornbread over onto the wet plate thing.' Once my cast iron griddle was good
and hot and well-greased, I didn't have any trouble with flipping the
cornbread just using a spatula. Finally, success! I used my grandma's cast
iron griddle - I love it!"
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Check out more great
Bread Recipes for your bread making.
Lace Hoe Cake Cornbread Recipe:
Yields: makes many
Prep time: 15 min
2 cups plain enriched white cornmeal, sifted
2 1/2 cups water
1 teaspoon salt
1 1/2 tablespoons vegetable oil
In a large bowl, mix together the cornmeal, water, and salt; allow mixture to sit for a few minutes.
Spray a flat
cast-iron griddle with a non-stick cooking spray and then drizzle with vegetable oil.
Heat cast iron skillet over medium heat. Pour about 3 (2-ounce) ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance.
NOTE: If the batter gets too thick add a bit of water.
When the edges of the hoe cake are slightly brown, place a wet glass plate over the top. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the
plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown.
Stir the batter and add additional vegetable oil to the pan before making your next hoecake.