Lacy cakes are a simple and delicious form of cornbread, with no added fat to the batter but enough fat in the skillet to make the bread brown and crisp. Kentucky products Weisenberger cornmeal and JD's Country Milk buttermilk make tender, delicious lacy cakes. Tanya Berry advises adding as much milk as you like to get a flatter or puffier cornbread.
Ingredients
SERVINGS: 6-8 Cake(s)
- 1 egg
- 1 and 1/4 to 1 and 1/2 cups buttermilk
- 1 cup white cornmeal, such as Weisenberger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Beat the egg with 1 cup buttermilk. Add remaining ingredients and stir to mix. Add more buttermilk if you like a thinner cake. Heat vegetable oil or good-quality lard in a heavy (cast-iron) skillet and scoop batter with a 1/4 cup measure or similar tool.
Fry like pancakes in vegetable oil or good-quality lard, until brown on both sides, turning only once. Serve with butter, syrup or jam depending on when you're eating them (as a savory, they an be served as dinner bread; as a sweet they can be served as breakfast or dessert).
