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<\/p>\nOld Fashioned Fried Cornbread<\/p>\n
<\/p>\n
3 C. water<\/p>\n
3 C. cornmeal<\/p>\n
1 tsp. salt<\/p>\n
3\/4 tsp. sugar<\/p>\n
1 C. lard (no substitutes)<\/p>\n
<\/p>\n
Bring the water to a boil in a saucepan over high heat. Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl. Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add a little additional water and microwave it until it is fully cooked and firm enough to shape.\u00c2\u00a0 Heat the lard in a heavy skillet over medium-high heat. Dip your hands in ice water then form the cornbread into patties. The batter will be hot. Add the patties to the skillet (in batches if necessary) and cook until golden brown. Flip them over and cook on the other side until crispy and brown. Remove the cornbread patties from the pan and let drain on paper toweling. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Old Fashioned Fried Cornbread 3 C. water 3 C. cornmeal 1 tsp. salt 3\/4 tsp. sugar 1 C. lard (no substitutes) Bring the water to a boil in a saucepan over high heat. Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl. Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add…<\/p>\n