Serve up this crispy cornbread with all your favorite sides this Thanksgiving.
With just 4 ingredients, these little rounds of cornbread are designed to be hassle-free.
Plus, since they cook in a skillet on the stovetop, there’s no fighting for oven space.
Credit:Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Audrey Davis
Crispy on the outside with a slightly chewy center, this cornbread is great for sopping up gravy.
For extra flavor, substitute bacon drippings for some or all of the oil.
Meanwhile, whisk together self-rising white cornmeal mix, salt, and hot water in a medium bowl.
(Batter will be very thin.)
Carefully pour 2 tablespoons batter into hot oil.
Batter will immediately spread out to about a 4-inch circle and appear lacy.
Fry until golden on first side, 1 minute to 1 minute, 30 seconds.
Flip and fry until golden on second side, 1 minute to 1 minute, 30 seconds.
Place on a paper towel-lined plate to drain.
Repeat procedure with remaining batter, stirring batter before each batch.
