Southern Fried Lace cornbread is an easy Southern delicacy. This light, crispy cornbread is as easy to eat as it is to make. Made with simple ingredients, this cornbread will compliment any meal in a great way!
Lace, Lacey or Lacy? Is it a Pone?
Southern Fried Lace Cornbread. It really doesn't matter what you call it, this cornbread will change your life! I have said it so many times, but the simplest of recipes are really the greatest ones you will find. It doesn't get any simpler than this Lace Cornbread. You will find this is the case for our HOMEMADE BUTTERMILK BISCUITS as well!
Now, it does go by many names. Lace cornbread is what my folks always called it. I have heard it called Lacey or Lacy, hot water cornbread, cold water cornbread and just plain old fried cornbread. As with so many great, simple things, this basic recipe probably originated in the American South, taught to new Southerners by Native Americans. The American Indian used Corn to its fullest and is responsible for so many great things to do with the glorious veggie. It is to them we pay such homage!
When you hear folks refer to a "Pone" of cornbread, it is often thought of a fluffy slice of leavened cornbread. In doing my research for this post, I have found though that is not the case. The "pone" is actually an American Indian name for the cake of cornbread that we speak of.
No matter what you call it, we here at the Buttered Home, call it GOOD EATING!
What's in it?
- ½ cup of cornmeal - It can be yellow, it can be white. It can be plain, it can be self rising. What is should be is whatever you have on hand. If you are buying it, buy what you will use!
- 2 Tablespoons Bacon Grease - Don't fight me on this one. Just trust me! The bacon grease adds a flavor you just won't get any other way.
- ¼ teaspoon of salt - just a pinch. Working with the bacon grease, it helps season and flavor the bread.Feel Free to leave it out or add just a tiny bit! Be salt and light y'all!
- 2 Tablespoons of Butter - Like the bacon grease, the butter is a must for getting those little holes and cracks that make the cornbread, well, lacy!
- ½ cup Water - Just like what the American Indians used, nothing fancy just a tried and true vehicle for wetting the cornmeal. The equal parts of the water to cornmeal give you the consistency you are looking for.
How to Make It!
Continuing with the simple method here, you really just mix, heat and fry. No rocket science but it does take a little finesse and staying power. So let's get to it!
What we are looking for is a mixture that is thin enough to spread with the back of your measuring cup or spoon. You should almost immediately see the little bubbles appear that give this delightful cornbread its name.
- Mix Cornmeal, water and salt in a bowl. Mixture will be thin.
- Heat bacon grease with butter until melted and hot. Over low to medium heat.
- When grease is hot, spread about 2 tablespoons of cornmeal mixture to pan in small circular cakes. Doing only 2 or 3 at a time, cook 1-3 minutes per side, turning carefully until edges are brown.
- Carefully remove from pan when crispy and brown to drain on a paper towel. Enjoy!
Tips and Tricks
Cornmeal expands the longer it sits in liquid. It's not unusual for this to happen, you can simply add more water, one teaspoon at a time if it gets too thick.
Yes! All of our recipes are easily doubled or even broken in half for that matter if you find yourself needing less. I think its far more likely you will need more!
Either will work just fine. The mother of all invention is necessity. I have always just used what I have on hand to make this and it has always worked out fine.
The truth is, it may not. I remember the first time I made it. It all fell apart. My grease was too hot or too cold. Make sure to test your grease. Drop a small drop of water in and if it sizzles, the grease is ready! Or dip a wooden spoon in and if it bubbles, its ready then too! No fear though, this cost pennies to make. If you don't succeed the first go around, stick with it!
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
Check out this recipe along with many of our others as a WEB STORY!
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Lace Cornbread
Lace cornbread is an easy Southern delicacy. This light, crispy cornbread is as easy to eat as it is to make.
Ingredients
- ½ cup dry cornmeal
- ¼ teaspoon salt
- 2 Tablespoons bacon grease
- ½ cup of water
- 2 Tablespoons butter
Instructions
- Mix Cornmeal, water and salt in a bowl. Mixture will be thin.
- Heat bacon grease with butter until melted and hot. Over low to medium heat.
- When grease is hot, spread about 2 tablespoons of cornmeal mixture to pan in small circular cakes. Doing only 2 or 3 at a time, cook 1-3 minutes per side, turning carefully until edges are brown.
- Carefully remove from pan when crispy and brown to drain on a paper towel. Enjoy!
Notes
*If your cornmeal thickens while you are cooking, add more water, 1 teaspoon at a time to thin to original consistency.
*This recipe makes 8-10 small pones. If you make more, add more butter and bacon grease as needed between cookings. Bring temperature back up once adding more oil before cooking more cornbread.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 82Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 97mgCarbohydrates 6gFiber 1gSugar 0gProtein 1g
**Nutritional Values are estimates only
Elaine Bozeman
oh my now we need some turnip greens! or just a glass of milk!
Brooke Burks
A woman after my own heart!!
Peggy
Or some thick sorghum !!!!
Brooke Burks
Yes!!!
Angela
I loved my Grandmother and Mother’s corn bread fritters.I doubt they ever had a recipe. I’m 68 and I’ll bet they were called fritters for generations of our family. Alas, I’ve never made them, but your recipe makes me want to. Nicely done.
Brooke Burks
Thank you! I can't think of a better compliment!
Susan Hooper
Not the fritters my 2nd husband used to have me make. They were fatter, more bumpy texture, larger and crispier. The way I learned was just mixing but I'm not sure these 50 years later how they were made for sure. He was a wild man from Alabama! They were good though but I don't think worth trying to track him down!
Brooke Burks
That is a traditional fried cornbread. These are thinner and crispier but very similar! Thanks for the funny story!
Brenda Mcmillen
I got a good laugh out of this story.
Teresa
Brooke, I am a southern girl, born in Ashland, Ky, but moved to California at the age of 4. We came home when I was 10. My grandmother made the best corn bread … without a recipe. I would give anything to have her recipe, but I do know she baked it in an iron skillet, with hot bacon grease, that would create lace edges. Your recipe brought this memory to mind. I am going to make them today. Thanks for the memory!😁
Brooke Burks
Awww what a sweet memory. Thank you for sharing that with me!
Liat Meitzenheimer
Mine seemed to be too watery and they all fell apart. Wondering if yellow corn meal or white corn meal make a difference?
Brooke Burks
It shouldn't. If they seem too watery, you can always add more cornmeal mix about 1/4 to 1/2 a teaspoon at a time. Usually after the meal sits a bit it thickens, I always mix mine and then allow to sit while the pan heats up before making.