Lace Hoecake Cornbread (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 cups plain enriched white cornmeal, sifted |
2 1/2 cups water |
1 teaspoon salt |
oil |
Directions:
1. Mix together the cornmeal, water, and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle with oil, approximately 1 1/2 tablespoons. Heat 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. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. 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 oil to the pan before making your next hoecake.
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