Comments on: Lacey Cornbread aka Hot Water Cornbread

By: Jackie Garvin

Jackie Garvin — Thu, 18 Jan 2024 20:32:31 +0000

In reply to F. Your stew sounds delicious! Lacey cornbread will be mighty fine alongside.

By: F

Thu, 18 Jan 2024 20:13:00 +0000

These sound similar to latkes (potato Pancakes). I will make these one day, to eat with collard greens stew with andouille sausage.

By: Charlotte A Biernacki

Charlotte A Biernacki — Sun, 25 Jun 2023 17:51:01 +0000

In reply to David Griggs, SC.

True Southern Lacy Cornbread!!

By: Jackie Garvin

Jackie Garvin — Wed, 31 Mar 2021 19:17:16 +0000

In reply to Grace Davis.

By: Grace Davis

Grace Davis — Wed, 31 Mar 2021 18:27:28 +0000

In reply to David Griggs, SC. Lacey cornbread!!! Was YUM!!! Thank you so much! Grace

By: Horace Ray

Horace Ray — Thu, 18 Feb 2021 18:10:59 +0000

I grew up in eastern NC and my father made the lacy cornbread and my mom would bake a thin layer of cornmeal mix in a greased
black rectangular pan in a hot oven. Everyone wanted the crispy outside pieces.

By: Jackie Garvin

Jackie Garvin — Fri, 31 Jul 2020 17:25:59 +0000

In reply to Deidrea McGlown. Thanks for your feedback!

By: Deidrea McGlown

Deidrea McGlown — Fri, 31 Jul 2020 11:57:49 +0000

My grandfather made these all the time but he called them Hoe Cakes. He loved the Lacey crispiness but I never heard it called that growing up. Aubrey (my grandfather, the grandkids called him by his name so I also thought Aubrey meant grandfather!) always said you have to use the best cornmeal you can buy. Aubrey & Ganny grew up in Andalusia, Alabama and we would drive to there and go to a family owned mill that made it. It was so delicious! Thanks for my memory lane journey.
If you have ever made Lacey cakes you are be hooked on them once you perfect your technique. Don’t give up too soon, you’ll get it. I made them for breakfast this morning because of reading this recipe!

By: Sara Taylor

Sara Taylor — Wed, 16 Aug 2017 11:18:42 +0000

Hi, i just wanted to you the recipe you publish is so delicious and yummy, my mom teach me that how to make cornbread recipe. I'm making this recipe a lot of time and make changes in recipe. I also know about different corns recipe and...

By: Jackie Garvin

Jackie Garvin — Wed, 31 Dec 2014 22:32:29 +0000

In reply to Rhonda Michelle Smith. Rhonda, Buttermilk is one of my favorite ingredients. Replace liquid in a boxed cake mix with buttermilk and it tastes homemade.:)

By: Rhonda Michelle Smith

Rhonda Michelle Smith — Wed, 31 Dec 2014 22:21:27 +0000

In reply to Jackie Garvin.

That’s what my mom & aunt were telling me. I’m 44, and just discovered that buttermilk makes cornbread muffins even better. I luv learning new things.. Makes me wanna video all the elders cooking, so we don’t loose any of the old recipes and techniques.
Happy Cookin’ y’all!
Damn that sounded Southern. SE Tx. 😉

By: Jackie Garvin

Jackie Garvin — Wed, 31 Dec 2014 21:44:54 +0000

In reply to Lynda. Good memories,Lynda! Happy New Year!

By: Jackie Garvin

Jackie Garvin — Wed, 31 Dec 2014 21:43:32 +0000

In reply to Rhonda Michelle Smith.

Rhonda,

Crackling bread is a little different in that it had bits of crackling which is made from the layer of fat under the skin of the pig.
Happy New Year!

By: Rhonda Michelle Smith

Rhonda Michelle Smith — Wed, 31 Dec 2014 18:23:30 +0000

LURVV!!! No seriously, my mom made hot water cornbread and we all loved it. First time I’ve seen it mentioned. Me, I’m all about the zippidey speed cooking.. So cornbread muffins are my thing. Occasionally, I beg my mom to make hers tho. My cousins tell me, they call it crackling cornbread, due to the grandparents on that side of the family.. I wish I could time travel n see how my moms 2 sets of grandparents cooked cornbread…very curious. Happy New Year!

By: Lynda

Lynda — Wed, 31 Dec 2014 16:26:17 +0000

My husband grandmother made this kind of cornbread every day, mostly twice a day and it’s called fried cornbread and she used Alabama cornmeal and it was always the best ever! !!!!!!!!!

By: Jackie Garvin

Jackie Garvin — Thu, 23 Oct 2014 16:52:05 +0000

In reply to Doreen Albee Snider. Doreen, You would want to look for a course ground corn meal. Some folks had some canned creamed corn to corn muffins.

By: Doreen Albee Snider

Doreen Albee Snider — Thu, 23 Oct 2014 16:07:11 +0000

I’m not from the South but I LOVE CORNBREAD and coming from Maine I grew up making it to go with baked beans every Saturday night unless we made biscuits for a change. I have gone to a local store and in the deli they have these cornbread muffins and as you eat them they have a larger grit of meal in them also and they are sweet which I love. What would I order to get that same extra bite of corn.

By: Jackie Garvin

Jackie Garvin — Wed, 02 Apr 2014 18:34:11 +0000

In reply to Caro Jarr. Caro, What kind of cornmeal are you using? Also, you have to have your oil hot, at least 350 degrees.

By: Caro Jarr

Caro Jarr — Wed, 02 Apr 2014 16:57:21 +0000

trying to make this but they stick. Yes, cast iron and it normally does not stick with other things.
Even sticks to my spatula. Please tell me what I am doing wrong.

By: Jackie Garvin

Jackie Garvin — Sun, 17 Nov 2013 00:56:57 +0000

In reply to Diane Taylor.

Dyan,

Not only do I know where Hartford is, my parents moved there when I was in college at the University of South Alabama in Mobile. I didn’t make the move with them and stayed in Mobile. I’m very familiar with Pollard and Sons cornmeal. While it’s good meal, I’ve really come to like the cornmeal from Great Smoky Mountain Association better. Do you remember Doc’s BBQ in Hartford?