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Hot Water Cornbread. The version pictured is called "Lacey Cornbread" due to the lacey appearance of the edges. Rustic cornbread made with cornmeal, salt and hot water and fried in hot oil.
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3.72 from 35 votes

Lacey Cornbread aka Hot Water Cornbread

Lacey Cornbread aka Hot Water Cornbread is a rustic cornbread made of unleavened cornmeal, hot water, and salt and fried in a cast iron skillet.
Author: Jackie Garvin

Ingredients

  • 1/2 cup plain cornmeal not self-rising
  • 1/2 cup hot tap water
  • 1/2 teaspoon kosher salt
  • cooking oil

Instructions

  • Mix cornmeal, water and salt. Set aside.
  • Heat 1/2 inch cooking oil in cast iron skillet.
  • Drop teaspoonful into hot grease, tapping down the center of each with spoon as soon as it hits the skillet. Turn when edges are browned and cook remaining side until browned.
  • Remove from hot grease when browned. Drain on paper towel. Sprinkle with additional kosher salt while still hot.
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