4.9
(8)
Your folders
Your folders

Export 2 ingredients for grocery delivery
Step 1
Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. In a large thick plastic or metal bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Carefully stir to combine. The batter should be pourable. Add additional water until you reach the consistency of thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
Step 2
Once the oil is hot, pour about 1/4 cup of the batter into the oil. Cook 3 to 5 minutes or until brown around the edges then carefully flip over and cook an additional 3 to 4 minutes. Work in batches, adding additional oil if necessary. Drain the cornbread on a plate lined with paper towels. Serve warm.
Your folders

417 viewsmommyskitchen.net
5 minutes
Your folders

483 viewsdeepsouthdish.com
10 minutes
Your folders

308 viewsallrecipes.com
4.3
(185)
5 minutes
Your folders

64 viewsiheartrecipes.com
5.0
(15)
5 minutes
Your folders

70 viewstasteofhome.com
15 minutes
Your folders

5 viewsrecipeworkbook.com
4.8
(6)
12 minutes
Your folders

223 viewslanascooking.com
5.0
(35)
10 minutes
Your folders

308 viewsbestrecipes.com.au
30 minutes
Your folders

217 viewsdivascancook.com
5.0
(4)
5 minutes
Your folders

825 viewsmarysnest.com
30 minutes
Your folders

98 viewsfood52.com
3.3
(11)
15 minutes
Your folders

676 viewsgrandbaby-cakes.com
4.3
(71)
10 minutes
Your folders

91 viewsbutterandbaggage.com
10 minutes
Your folders

291 viewskingarthurbaking.com
4.7
(7)
Your folders

321 viewsdelscookingtwist.com
5.0
(1)
Your folders

319 viewsdelscookingtwist.com
5.0
(1)
Your folders

92 viewsgetabiggerwagon.com
Your folders

104 viewsthatrecipe.com
Your folders

88 viewstwocupsflour.com
5.0
(22)
60 minutes