Recipe from Wednesday night’s Lenten Soup Suppers, February 21, 2018.
Frying oil can be whatever you prefer. The oil should be around 400 degrees to begin frying.
The size of the pieces of cornbread depends on the size of the spoon being used to spoon batter into oil. Drain finished corn bread on paper towels. A paper bag will help keep the cornbread warm, but best if eaten soon after being cooked.
White medium to fine ground corn meal. (Nothing wrong with using yellow, if preferred)
Depending on quantity to be made, add 1/4 to 1 slice of bread without edges and torn into small pieces.
Add finely chopped onion to taste
Add salt to taste
Using the hottest water from your sink, begin to slowly add water. The more water, the looser the mix, the thinner the cornbread. Hint: while the first batch is frying, the batter may thicken some. Just add hot water to adjust.