ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lace Cornbread

Jennifer Davick
Total time 1 hr, 5 mins
Yield Makes 10 pieces
This old Southern take on cornbread is a crisp, lacy brown wafer best enjoyed a few seconds after it leaves the skillet. The thin batter spatters and sputters the second it hits the hot pan—that’s how the lace is formed. This pretty cornbread was popular in the early twentieth century. Southern kitchens had all the ingredients on hand, and the wafers were inexpensive to make. It’s worth the patience to cook them one at a time. Serve them with soup for lunch, with greens at supper, or with  preserves as a sweet snack.

Ingredients

  • 1/2 cup stone-ground white cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup bacon drippings

How to Make It

  1. Combine cornmeal, salt, and 3⁄4 cup plus 2 Tbsp. water in a small bowl.

  2. Heat 1 heaping Tbsp. bacon drippings in a cast-iron skillet over medium- low heat. When drippings are shimmering (the sign that they’re hot), very carefully add 2 Tbsp. batter to hot pan. Gently spread batter from center outward. (The batter will immediately look lacy and bubbly.) Cook 3 minutes or until edges are brown. Turn and cook 3 minutes. Transfer to a wire rack. Repeat procedure with remaining batter, adding more drippings to pan as needed.

  3.  

Around the Southern Table