Fried Cornbread

This recipe has been in my family for several generations. In Louisiana, we serve this with boiled cabbage, turnip greens, black-eyed peas, and butterbeans. It is delicious, but takes practice to make it just right.

• Ready In: 40 mins
• Yields: 1 batch

Ingredients

• 1 1⁄2 cups  self-rising cornmeal
• 1⁄2 teaspoon salt
• 2  cups boiling water

Directions

1. Mix cornmeal and salt together in large mixing bowl.
2. Pour approximately 2 cups boiling water over dry ingredients.
3. Mix well.
4. After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball.
5. Flatten the ball with your fingers.
6. Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.
7. Fry until golden brown on both sides.
8. Delicious!