Categories:Corn Bread Heirloom Recipes Pancakes
“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 have 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 could not get it thin and crunchy enough. I have 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! 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 am not complaining…but it made my attempts at lace cornbread, um, less than desirable!
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 did not 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 did not have any trouble with flipping the cornbread just using a spatula. Finally, success! I used my grandma’s cast iron griddle – I love it!”
This recipe, comments, and photo are courtesy of Amy O’Quinn and her website, Ponderings from Picket Fence Cottage.
More great Bread Recipes for your bread making.
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Lace Hoe Cake Cornbread Recipe: