Southern Fried Lace Cornbread
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?
- 1/2 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.
- 1/4 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!
- 1/2 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.
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- Carefully remove from pan when crispy and brown to drain on a paper towel. Enjoy!
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Lace Cornbread
Ingredients
- 1/2 cup dry cornmeal
- 1/4 teaspoon salt
- 2 Tablespoons bacon grease
- 1/2 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!
oh my now we need some turnip greens! or just a glass of milk!
A woman after my own heart!!
Or some thick sorghum !!!!
Yes!!!
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.
Thank you! I can’t think of a better compliment!
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!
That is a traditional fried cornbread. These are thinner and crispier but very similar! Thanks for the funny story!
I got a good laugh out of this story.
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!😁
Awww what a sweet memory. Thank you for sharing that with me!
Mine seemed to be too watery and they all fell apart. Wondering if yellow corn meal or white corn meal make a difference?
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.
Best hot water cornbread ever !😋
The bacon grease and butter really sets it off
Thanks for the recipe
Eating with collards from my garden😋
This makes my WEEK! Thank you so much. Those collards sound deeeelicious!
Recipe appreciated, but I question the comment about all types of cornmeal working in this recipe. What’s pictured is a self rising cornmeal mix that includes some self rising flour. Mama always used plain cornmeal and added self rising flour to the meal – about 1/4 cup of SR flour to 1 cup of meal. She was born in 1927, raised on a farm near a gristmill. Her father took yellow corn from his fields to the mill and had it ground into meal. She was always very picky about what kind of meal she wanted to use. She used “plain, stoneground, yellow” meal. She also wanted it to be “bolted” – and I’m still trying figure out what that means!
Precious memories! My momma uses yellow meal for hers too, hence the reason why I know it works with just that or self rising. My Grandmother was picky about her meal too. If I’m not mistaken, she told me once that “bolted” means hand ground very fine, removing almost all of the kernel.
There must be something wrong with my iron skillet, the lace stuck tightly to the skillet and fell apart when I tried to remove. The crumbs taste good!😋
Oh goodness, these things can be fickle. There are a number of things you can try. Oil instead of butter for example or even a bit more bacon grease. And maybe even slightly lower heat. Like ovens, everyone’s pans and stove tops are different. Just keep at it and you will find what works for yours! I am glad the crumbs tasted good!