Perfectly crispy, you cant eat just one.
Then she would grab cornmealoften self-rising cornmeal mixand tease out the right amount just by sight.
After cracking in an egg, shed add just enough buttermilk until it looked right.
Simply Recipes / Photo Illustration by Wanda Abraham / Laurel Randolph
She did, however, frequently make hot water cornbread, especially for Sunday supper.
No egg, no buttermilk, and no oven necessary.
Just tons of crunch.
Simply Recipes / Laurel Randolph
Ill be making this two-ingredient recipe anytime Im homesick.
No need to heat up the oven or run to the store for special ingredients.
Looking at the photos, you might be surprised this is called cornbread at all.
But the key ingredients and flavor are the same, its just cooked differently.
The hot oil gives the exterior tons of incredibly delicious crunch while the interior stays fluffy and delicious.
It doesnt get any better than that.
Meanwhile, make the batter.
In a heatproof bowl, add the cornmeal mix followed by 3/4 cup boiling water.
Let fry until crisp and deep golden brown on the bottom, 2 to 3 minutes.
Flip, careful not to splash hot oil, and fry until the other side is the same color.
Remove to a paper towel-lined plate to drain a bit.
