1 1/2 c. self-rising cornmeal
2 c. boiling water
3 tbsp. vegetable oil
Place cornmeal in a mixing bowl. Bring water to a boil in a tea kettle or pan. Pour oil in skillet on high heat. Pour water slowly over cornmeal until it is thick enough to spoon into hot oil. Reduce heat a little and brown on each side, using spatula to press flat after turning once, being careful not to burn. Place cornbread on plate with paper towel to cool.
Be sure to make enough of this so an archaeologist can have seconds, because he really likes it!
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