I thought mistakenly that it was thinned out hot water cornbread. Glad that you gave us the complete recipe...unlike the first video I watched. I bet it would be delicious fried in bacon drippings. That was always the way we made our regular cornbread. I have a really old stove and home too...bet mine is older than your's! I have the 1960 brown, not Coppertone, but the brown stove top original to our home. And I love it. I just wish I had the wall oven that matched it and other appliances too to go with. I really appreciate you showing us how to do this and can't wait to try it. I don't cook very much anymore d/t chronic illnesses that have affected my hands and ability to hold onto things...and so on. But I am going to do this one!
Thanks so much! My mother and both grandmothers made this and tonight I tried for hours and just couldn't get it right It wasn't thin enough.....I know now that tomorrow I'll get my cast iron pan out and do it again.
This is exactly how my grandmother does it, my mother, and me too. We brown ours a tad more...but like she said, it's your preference. Lacy cornbread is delicious!!!
Thank you thank you thank you!!!! Finally found the correct recipe and instructions! I've been looking forever. This is the cornbread my grandma used to make for me to accompany her collard greens. I can't wait to cook this for Thanksgiving! 😀
Thank you. I've never had lacey hoecakes before and I'd like to make them. 😊 I love regular cornbread so hopefully at 59 yrs old I can get these to turn out right. 👍
Well now I know why mine didn’t work. I used very hot water like I did for hot water cornbread which makes sense it should be the same result but it isn’t. Thank you so much!!!
Your recipe is as close to the hoe cakes my mother and grandmother made as I have found. Ours were not lacy, but more of the “slab” you described. My issue of course was consistency of the batter and the heat of the pan. Mom always cooked on a cast iron griddle with only a little oil. It’s hard to get the hoe cake to get cooked through without burning it and to be able to flip the entire hoecake to cook the other side. We would then cut into wedges for the whole family to eat. Our family is from south Mississippi.
Good video! Thank you for sharing! Talking about your collard greens, have you ever made up any corn dodgers and cooked them in the pot liquor or likker; I have seen it spelt both ways?
We make dumplings and cook them in with the collards towards the end. Again, just corn meal and water. They're thick and soft cooked in the pressure cooker. Is this similar to what you're talking about?
Loved your demonstration!
I thought mistakenly that it was thinned out hot water cornbread. Glad that you gave us the complete recipe...unlike the first video I watched. I bet it would be delicious fried in bacon drippings. That was always the way we made our regular cornbread. I have a really old stove and home too...bet mine is older than your's! I have the 1960 brown, not Coppertone, but the brown stove top original to our home. And I love it. I just wish I had the wall oven that matched it and other appliances too to go with. I really appreciate you showing us how to do this and can't wait to try it. I don't cook very much anymore d/t chronic illnesses that have affected my hands and ability to hold onto things...and so on. But I am going to do this one!
You make it look easy. Will try it tonight. Thanks.
"when I get tired of doing this, they tend to get bigger and bigger" ... I totally understand. I love lacy cornbread!
Thanks so much! My mother and both grandmothers made this and tonight I tried for hours and just couldn't get it right It wasn't thin enough.....I know now that tomorrow I'll get my cast iron pan out and do it again.
This is exactly how my grandmother does it, my mother, and me too. We brown ours a tad more...but like she said, it's your preference. Lacy cornbread is delicious!!!
Thank you thank you thank you!!!! Finally found the correct recipe and instructions! I've been looking forever. This is the cornbread my grandma used to make for me to accompany her collard greens. I can't wait to cook this for Thanksgiving! 😀
Thank you soo much, I have always tried to make lace cornbread, and always make a mess now I know..God Bless..
In South Georgia, we call this lacey Hoecake. It is exactly like my Grandmother used to make.
That dinner looks so good. I'm sorry, but to me that's healthy dinner, an I love Lacey cornbread. Thank you so much.
Doesn’t matter if your floor is level or not, you can still level your stove using it’s adjustable feet.
Very easy. Like thanks Dear beautiful Lady .
Thank you.
I've never had lacey hoecakes before and I'd like to make them. 😊
I love regular cornbread so hopefully at 59 yrs old I can get these to turn out right. 👍
Wow...I've always wanted to try making this but didn't know how...thanks making it tomorrow with Sunday's dinner.
I never had it or heard of it. It's a must try .....
Enjoyed the demonstration. Where do you buy or order the Watkins Cornmeal? I'm having a time finding it. Thank You.
this is the real way to make fried cornbread!
Well now I know why mine didn’t work. I used very hot water like I did for hot water cornbread which makes sense it should be the same result but it isn’t. Thank you so much!!!
Your recipe is as close to the hoe cakes my mother and grandmother made as I have found. Ours were not lacy, but more of the “slab” you described. My issue of course was consistency of the batter and the heat of the pan. Mom always cooked on a cast iron griddle with only a little oil. It’s hard to get the hoe cake to get cooked through without burning it and to be able to flip the entire hoecake to cook the other side. We would then cut into wedges for the whole family to eat. Our family is from south Mississippi.
DO YOU SHIP HOT PLATES!!!!?????????????
yummmmm..yum!!!!
Now that's a dinner.
looks good Mrs Lacey
Good video! Thank you for sharing! Talking about your collard greens, have you ever made up any corn dodgers and cooked them in the pot liquor or likker; I have seen it spelt both ways?
We make dumplings and cook them in with the collards towards the end. Again, just corn meal and water. They're thick and soft cooked in the pressure cooker. Is this similar to what you're talking about?
The key is the cornmeal. Self rising cornmeal and you will end up with a hot mess!
What do you serve them with?
Thank you!
thank you :)