Don’t know whether you noticed, but in the last post I wrote…the Sausage and Kale Soup…there were a few little pieces of cornbread on the side of the bowl. Oh, you missed that? Well, let me tell you about it. That is what we in my little corner of the South call “lacy cornbread.”
Now, there are all kinds of cornbread. There’s the thick, cakey type. That’s a baked cornbread and it usually has eggs, maybe buttermilk and some leavening to provide rise. Then there’s corn pone which can be either baked in the oven or fried. It generally does not contain eggs but still has some leavening and it rises a little bit. Also, I would argue that hush puppies are cornbread, too. Of course, they’re fried and most people add onions and other seasonings. It just wouldn’t be a fish-fry without hush puppies.
There’s also the debate over whether or not cornbread should have sugar in the batter. You can count me as firmly entrenched in the no-sugar-in-the-cornbread camp. Even though I think it’s delicious with a drizzle of honey and a pat of butter, I just don’t want any sweetness at all in my cornbread itself. It really just depends on what you grew up with, I think.
But, back to the lacy cornbread. This is a fried cornbread made with the simplest of ingredients – cornmeal, salt and hot water. I’ve seen very similar recipes called, appropriately enough, “hot water cornbread” and I’ve seen this called Jonnycakes, too. But where I come from, we call this lacy cornbread. It’s because the cooked cornbread has an airy, or “lacy” appearance caused by the very thin batter as it spreads in the pan. Yep, this is crispy, crunchy, salty fried goodness.
To make my lacy cornbread, the one really crucial thing that you’ll need is some finely ground, white cornmeal. It can be hard to find, too. I’ve had trouble getting it here in north Georgia, so I just always plan on picking up a package or two when I visit home. Or either my Mama sends me some. Or my friend Sonya. Or I order it online. Gotta have the fine ground white cornmeal, you know!
You’ll also need a well-seasoned cast iron skillet. I use a flat, round cast iron griddle pan, but any cast iron skillet will work just fine.
[clickToTweet tweet=”Famous in south Georgia – Lacy Cornbread – made with the simplest of ingredients.” quote=”Famous in south Georgia – Lacy Cornbread – made with the simplest of ingredients.”]
Stir the salt into the cornmeal. Add the water and blend using a wire whisk to make sure there are no lumps in the mixture. Use the hottest tap water available for your batter.
This is a very thin batter. See how it barely coats the spoon? That’s just what you want. Just set it aside for a few minutes while you prepare the skillet or griddle.
Heat a flat griddle or skillet over medium heat. When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan. When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch it carefully.
Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread. If the batter thickens, thin it with a tablespoon or two of hot water.
Oh, and those dark edges in the photo? That’s not a mistake :-) That’s the very best part of this lacy cornbread. All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Lacy Cornbread
Ingredients
Instructions
Notes
Similar cornbread recipes you might enjoy from around the internet:
- Lace Hoecake Cornbread from Through the Country Door
- Hot Water Cornbread from Syrup and Biscuits
- How Hoecake Got Its Name on Bainbridge Living
What I was cooking…
- One year ago: Barbecued Green Beans
- Two years ago: Pot Roast with Rosemary and Garlic
Barbara | Creative Culinary says
atThis looks fabulous Lana; so different from any cornbread I’ve tried…do believe it’s a must make!
Lana says
atI think you’d love it, Barbara. It’s one of the classic recipes that’s part of my culinary background.
Jackie @Syrup and Biscuits says
atWhat a great post on our beloved Southern cornbread! Thank you for sharing a link to Syrup and Biscuits!
Lora @cakeduchess says
atLacy Cornbread?I can’t wait to make this:)I never heard of it and one of my favorite things to make is cornbread. Hope you have a wonderful weekend!
Lydia (The Perfect Pantry) says
atI live in Rhode Island, which is the home of jonnycakes, and we eat them for breakfast most often (with maple syrup!).
Feast on the Cheap says
atI’ve never seen cornbread like this, it looks incredible! The next time I whip up a big batch of chili I’m most definitely making the accompanying cornbread this way
Lana says
atDo give it a try. I think you’ll love it.
DessertForTwo says
atI love this post! I’m a cornbread freak! This reminds me of hoecakes because the ingredients are so simple.
Angela FRS says
atBeautiful! I will have to try this method.
claudia lamascolo says
atWhat a creative way to make cornbread love the look of it!
Sylvie @ Gourmande in the Kitchen says
atLove this, I’ve never seen anything like it!
[email protected] says
atThis is what I love about food blogging.. I learn something different every day!! I am going to have to get my hands on some white cornbread!!!
Lana says
atI can recommend some good online sources for the cornmeal if you’re interested, Nancy.
Sues says
atOooh! I’ve never had lacy cornbread, but it looks absolutely fabulous! :)
Jennifer Pace says
atMy south Georgia grandmother makes this. It’s my absolute favorite way to eat cornbread, and it’s the perfect side to a hot bowl of vegetable soup! Thanks for sharing!
Lana says
atYes, this is a very typical cornbread from south Georgia. We have so many different kinds, but if you asked folks there which was their favorite, this would probably win.
Rachel [email protected] says
atI love anything with cornmeal! I doubly love this recipe because it a gluten free crispy “crostini” of sorts and I’m gluten intolerant. I’m always interested in a GF vehicle for appetizers, or an accompaniment for soups, etc. I am definitely trying this…so simple! I just did one of my favorites with cornmeal…my Roasted Pear Upside Down Cake…the recipe is not gluten-free but could be…just sub out the flour for corn flour. Thanks!
Jamie says
atI LOVE this recipe! I am nuts for cornbread but there is something about these fried treats that goes beyond ordinary cornbread! Really perfect with soup, aren’t they. I have to try these….and oooh maybe drizzled with honey. Great recipes and I am always fascinated by all things corn bread: jonnycakes, corn pones, etc!
Sandi says
atAlways love a twist from a traditional favorite, very nice!
Cookin' Canuck says
atI can always count on you to teach me something about southern cooking, Lana. Lacy cornbread is new to me, but it looks like something I would love to dunk into soups and stews.
Alison @ ingredients, Inc. says
atvery fun post. This looks so good
foodwanderings says
atNever heard of lacy cornbread. Nice to learn something new. Perfect for Thanksgiving!!
Lana says
atInteresting – I wouldn’t think of this one for Thanksgiving. It’s very coarse and rustic. In south Georgia, you’d typically find this served with a meat and vegetable plate (fried chicken, with maybe fried okra, corn and field peas). It’s very humble food :-)
[email protected] says
atGirl, you made down-home look FAN-CY!
Megan says
atYum! I love the flavor of cornbread but I don’t always want that thick brick of a slice. I think I’ll be able to hunt down white cornmeal here in Texas. Like another commenter said, it looks like a perfect pairing for chili.
Lana says
atHi Megan. This is like eating the crispy crusty edges from that thicker cornbread – the best part.
Patti says
atThis looks fantastic and sounds easy to make. I love how you’ve also included a recipe that is ready to print. YUMMY!
JavelinWarrior says
atSo THAT’S what a Jonnycake is! I’m intrigued by the light and airy nature of this – so unlike the cakey cornbread I’ve always made…
Jo says
atOh this brought back so many memories. I live in NC and we just call it fried cornbread. My grandmother used to make this almost everyday. She would always have a glass of buttermilk with it. I asked her one time if she didn’t get tired of it for lunch. She told me to try it. I did and I loved it. Never thought I would love fried cornbread and a glass of buttermilk, maybe it was her company, but I did. Thanks for the memories, wish I could share some with her now.
Lana says
atYes, I know lots of older folks who enjoy a glass of buttermilk with cornbread. I never did enjoy the buttermilk, but I sure can put away some cornbread!
Betty B. Hicks Jr. says
atMy Mom made this cornbread and there was never a drop left after a meal. She also made pone cornbread, it was thicker to where she could pick it up and shape it. I have a great collection of iron skillets, one is like a griddle, and dearly love to make the Lacy patties. Sometimes I just make it for the memories. I am 82 and live in Madisonville, Tn. I worked for a newspaper for more than 28 years and even married the owner. I was the advertising manager and had a recipe booket published each year for our readers. Thanks for making me remember the olden days
long gone by.
Bruce says
atThis is the best cornbread IMO. With some Carolina BBQ ( smoked pork butt soaked in vinegar all day), and some home made cole slaw it is hard to beat. Also goes very very well with ham and beans. I want to thank Tammy for this.
Terra says
atOkay, how have I not heard of Lacy Cornbread? I so need to make this, especially with all my cozy soup. Thank you for sharing. I love learning new recipes special to the Deep South! Yum, Hugs, Terra
Sara says
atI find it hard to get plain white cornmeal also. I just use the yellow, but it’s not as good! This is the ONLY kind of cornbread per my husband…
Allen Vergakis says
atMy Alabama grandmother (Vesta Allen) knew that was the ONLY cornbread. For those whom may not know, the the lacy-edging is referred to as “tattering.” And the meal HAD to be stone-grown. This recipe brings back fond memories. Thank you and God bless you and yours, Allen. P.S. Now you know where I got the name Allen.
Christa says
atMy grandmother made a huge plate of lacy cornbread everyday for supper. A big pot of white peas, creamed field corn, fried okra and you have got a perfect South Georgia meal. She taught me that Hoover’s Fine Ground Cornmeal was the only kind to use for lacy cornbread and my kitchen is never without it. Your followers are lucky you have shared this southern staple.
Nancy says
atOMG! My beloved aunt Ocie used to make this all the time and I have been trying to figure out how she did it. It was so good on a cold winter day with some good salty country ham. My aunt Ocie lived on a farm and was widowed and left with two young sons to raise. But she not only survived but thrived! Thanks so so much for this recipe!
Pat Bush says
atLana,
I learned to make lacy cornbread from “Miss” Juanita
Geer, when we would have sleepovers at Ada’s house.
Aunt Pat
Marin Fish says
atThis is indeed delicious! I’m a NC native who grew up eating this. Since I moved to the West coadt, I have taken to making this with Masa corn flour, generally used for making tortillas, tameles and the like. It is a great texture for lacy cornbread!
Lori says
atThank You, I remember having Lacey corn bread while on vacation as a child. I have asked many people about it and no one knew what I was referring too. I’m sure they just know it by one of the other names.