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Lacy Corn Bread

From Statesboro 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
  1. 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." Serve with any meal, but especially good with soup or chili.