Mix 2 parts white corn meal, 1 part self rising flour, and a little salt. Stir in water until the mix drops of a spoon easily. Drop by the spoonful into hot grease, preferably lard. Fry until golden brown on both sides.
I made what I call my “garden pickings” vegetarian lasagne yesterday , ( again) had it last night for tea last night. We are not vegetarians ..I just like a least one night a week meat free, it’s nice and tasty I used sliced pumpkin / eggplant / zucchini from my garden , sprayed with olive oil and oven roasted till light brown For sauce I add grated carrot / onion to sauce pan ….cook add a jar and of tomato bolognaise sauce to saucepan.. …add a handful, of pasta bring to high simmer …to cook the added pasta …....arrange in layers like you would lasagne add a little cheese ..cook in oven till bubbling. If I have any shredded ham in the freezer I’ll add a bit of that to sauce. It makes enough for 3 meals each ..very economical…I usually freeze one or two servings (each)
Thanks, Shirley. That sounds good but not the same as I was remembering. Is that kind of like "lacy" cornbread? Mama's was a single cornbread that she cut into wedges to serve. Have you ever used self-rising cornmeal? I bought a bag of that and now I don't know what to do with it.
We will keep it simple tonight. Biscuits and beef gravy from the juice of a roast we made. Biscuits and gravy.
Mark loves for me to make Flap Jack cornbread. Either mixture from scratch or a pre mix, but make thinner than normal. Oil, in black cast iron skillet and cook like pancakes.
My mom cooked it in the oven in a large iron frying pan. She always used yellow meal. The crust it made on the bottom was the best part.
Bacon burger with swiss cheese on sourdough from the local greasy spoon. SO good. My arteries all slammed shut but it was worth it.
Hubby once accidently bought a bag of self rising cornmeal. It was awful. I fed it to the birds in suet. The cornbread that I make in the frying pan is in sort of cakes. It's not thin enough to be lacy. I remember Mama making cornbread in a big pan but in the oven. If you are cooking for a crowd, it's quicker than pan fried. She made it up just like I said. She would put about ½ inch grease into a big pan, pour the mix into the pan, and spread the grease all over the top with her fingers. Then bake it until it was brown on top. It was sort of oven fried. The best I remember, it was OK but not as good as pan fried.
If you're eating food with a lot of cholesterol here's what to do. Eat a raw radish along with the meal. It doesn't lower the cholesterol or do any other healthy thing. It just makes the bacon burger taste even better.
I have a grocery order coming later via armored car (I bought 2 pounds of butter so a police escort was required). I ordered a rotisserie chicken and some potato salad from the deli, and I have a loaf of bread proofing right now so that will be dinner. I may steam some broccoli or something, too.
Canned Cambell soup straight out of the can. I will crumble in some Nabisco soda crackers to cut the acidity. Maybe toss in a large pinch of Tillamook shredded cheddar cheese. It has been a gloomy, windy, cold, borderline freezing rain day. Snow all around my area so no whining here. I should fix a grilled cheese sandwich since it is that type of day, but just too lazy.