Have you ever had lace cornbread?
This is a light and crispy cornbread cooked in lard and oh so delicious.

cooked by: Justin Cook

Susan Carr Griffin
“Our family called them ‘hoe cakes’. We were told they were called that because they could be cooked on the end of a hoe or shovel over an open fire. Originally from Native Americans.”

Sara Nelson:
“I use a cup of plain cornmeal (not mix), add a little salt, and stir water in until a little soupy. Then fry by large spoonfuls in cast cast-iron skillet until brown. Turning once”