Jeanette's Fried Cornbread
Our neighbor in Montgomery made these everyday of her adult life. Her husband and brother both came home for lunch, the main meal of the day. And everyday she had 2-3 meats, widely assorted vegetables, yeast rolls and a choice of desserts--just for the three of them. Talk about a groaning board! And, true to Southern tradition, she'd cover the food with a cloth to keep off the flies and save everything for supper. How food stayed safe in southern heat is beyond me.
List of Ingredients
- cornmeal
- salt
- cold water, to moisten
Instructions
- Mix. Drop by spoonfuls in shallow hot fat. Turn and cook on other side.
Final Comments
No specific amounts. You know by the feel that your mixture is right. Actually, the finished batter is thicker than pancakes.
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