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From Augusta Locally Grown
<p>This is old-timey cornbread. Some people call it “hoe cakes.” It will look like a flat pancake with crinkly edges when it’s ready. You need plain cornmeal. Self-rising cornmeal will not give the right texture (it will be too thick).</p>Source: Paula Freeman (Entered by Stacey Freeman)
Serves: 3 or 4
1 cup Freeman's Mill plain cornmeal
2 Tbsp milk
Step by Step Instructions
- Mix cornmeal and milk. Add salt to taste.
- Add enough water to make a thin batter.
- Fry on a hot, lightly greased griddle. (My husband thinks this is better when cooked in a cast iron frying pan, but I use my non-stick pan most of the time with a little oil added.) Cook until brown and the edges look "lacy."
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