Page 79 - South Mississippi Living - October, 2024

INGREDIENTS
1 cup fine white cornmeal 2/3 cup cold water
1 tsp salt
2 cups vegetable oil
DIRECTIONS
• Heat vegetable oil in a cast iron skillet over medium heat.
• In a mixing bowl, add salt and cornmeal.
• Slowly stir water into the cornmeal. Once mixed
well, the cornmeal mix will be a batter consistency.
Add a little more water if needed.
• When the oil is hot, spoon a tablespoon of mix into
the oil, and pat the mixture down with the back of
your spoon to make a patty. Repeat to fill skillet.
• Cook until golden brown and crispy on each side.
• Place on paper towel lined plate to cool. Serve.
DIRECTIONS
• In an iron skillet or a hoecake skillet on medium heat, add a few tablespoons of oil.
• In a bowl, mix 2 1⁄2 cups of water, cornmeal, and salt. The mixture should be a runny thin batter consistency. Slowly add additional water if needed.
• Ladle a thin amount of the mixture into the skillet once the oil is heated. You will begin to see bubbles form creating a lacy appearance. You can cook multiples at a time once you’re use to cooking them.
• Once light brown, flip and cook until light brown and crispy.
• Remove from heat and place on a paper towel lined plate.
• Add a little more oil and repeat until the batter is all gone. Serve.
INGREDIENTS
2 cups fine white cornmeal 2 1⁄2 cups cold water
(additional 1⁄2 cup if needed) 2 tsp salt
vegetable oil
SOUTH MISSISSIPPI Living | www.smliving.net
October 2024 | 79
INGREDIENTS
2 cups yellow cornmeal 6 tbsp all-purpose flour 3 tsp baking powder
1 tsp salt
2 large eggs, beaten
1 1⁄2 cups buttermilk 1⁄4 cup unsalted butter
(melted, measured solid) 2 tbsp unsalted butter to
grease iron skillet
DIRECTIONS
• Preheat oven to 400 degrees.
• In a large mixing bowl, add the dry ingredients. Mix. • Add eggs, 1⁄4 cup melted butter, and buttermilk to the
bowl. Mix well but make sure not to over-mix. • Add 2 tbsp of butter to a 10-inch iron skillet on
medium heat.
• Allow butter to melt and grease the entire skillet,
including the edges.
• While the iron skillet is hot, pour the batter into the
skillet, making sure that the batter is even. • Bake for 20-25 minutes. Let cool. Serve.