Lunchbreak: Southern comfort food – lace cornbread

Rebecca Lang

To purchase a copy of the book:

Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories

Lace Cornbread
Makes 10 pieces

1⁄2 cup stone-ground white cornmeal
1⁄4 tsp salt
1⁄4 cup bacon drippings

Combine cornmeal, salt, and 3⁄4 cup plus 2 Tbs water in a small bowl. Heat 1 heaping Tbs bacon drippings in a cast-iron skillet over medium low heat. When drippings are shimmering (the sign that they’re hot), very carefully add 2 Tbs batter to hot pan. Gently spread batter from center outward. (The batter will immediately look lacy and bubbly.) Cook 3 minutes or until edges are brown. Turn and cook 3 minutes. Transfer to a wire rack. Repeat procedure with remaining batter, adding more drippings to pan as needed.

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Filed in: Lunchbreak, News

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