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Corn Bread
This is my Dad's
recipe, simple and good. I think it's the best.
There are 2 ways to finish, and they're both good.
Basic Mix
2 cups unbolted, stone ground yellow corn meal
1/2 tsp salt
water
Sift corn meal and salt together in bowl. Add boiling
water and stir. You don't want to make it runny- leave
it a little on the stiff side. Leave in the bowl for a few minutes
and it partially cooks. Smells like grits!
For "Popcorn Bread":
Heat fryer with grease until hot. Knock small
spoonfuls
into grease, one at a time. Small is good. Don't overload
the fryer. When golden brown, taste one and see if it's done
inside. It takes a little longer than you might think to cook it
thoroughly. When done, drain on newspaper and papertowels.
Use a fine salt, like popcorn salt on them while hot.
For "Corn Pones":
Preheat oven to 400. Rub vegetable oil on
your hands.
Make patties out of the mix. Not too thick- maybe 3/8".
Spread out on greased cookie sheet. It takes a while
for these to cook. You will want to turn them if they
begin to brown on one side. When done, serve with
melted butter and a little salt. These are really crunchy!
They reheat well in the toaster oven.
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