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.