Fried Cornmeal

Print

With ImageWithout Image

Fried Cornmeal

Yield 4

Author Harriett Sebastian, inspired by Lillie Jones Lashley

This recipe was a supper favorite for some who worked in the Wilmington NC Shipyard during World War II. It is fast to make and completely delicious--best eaten hot!

Ingredients

• 1 cup (140g) fine-ground cornmeal
• 1/2 teaspoon salt
• 3/4 - 1 cup (200-230ml) water
• 2 tablespoons (26g) ghee or oil (able to withstand high heat)

Instructions

1. Whisk cornmeal and salt in a small bowl.
2. Add 3/4 cup of the water; then, add more a tablespoon at a time as needed, until the batter falls freely (without lumps) from a spoon but is not watery.
3. Heat ghee or oil in heavy skillet (cast iron is preferable).
4. Drop batter by tablespoonfuls into skillet. Cook 3-4 minutes on each side until golden brown and crispy. Serve hot.