A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
1 tablespoon shortening
1 cup water (boiling)
1 cup cornmeal
1 scant teaspoon salt
1 tablespoon vegetable shortening (or oil for frying; use bacon drippings if you have them)
Gather the ingredients. Melt shortening in a heavy iron skillet. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When the mixture is cool enough to handle, divide it into four portions. Shape each into a cornbread cake about 3/4-inch thick. Heat about 1/4-inch of shortening or oil in the skillet over medium heat. Place corn cakes in the hot oil and fry until browned, turning to brown both sides, about 4 to 6 minutes.
Peace At The Dinner Table - Good Food Has No Borders!
