(by Kathryn Louise Wood)
1 c. very fine ground plain cornmeal
salt to taste
water
enough oil to coat the bottom and a little up the sides of a skillet to cover edges of the cornbread patties
optional: honey or molasses for serving
Add salt to taste to cornmeal.
Stir in enough water to obtain pancake consistency.
Heat oil in skillet over medium heat until hot.
Drop large spoonfuls of batter into skillet.
(Patties should not touch. May need to cook only a couple at the time depending upon the size of your skillet. Edges of the cornmeal patties may become lacy...if you're lucky!)
Brown on both sides.
Drain on paper towels.
Delicious drizzled with honey or molasses for a savory-sweet treat.
(Read Packing Her Bags and Passing the Spatula, the story that accompanies this recipe.)
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