This recipe has been in my family for several generations. In Louisiana, we serve this with boiled cabbage, turnip greens, black-eyed peas, and butterbeans. It is delicious, but takes practice to make it just right.
Ingredients: [‘self-rising cornmeal’, ‘salt’, ‘boiling water’]
Quantity of Ingredients: [“1 1/2 cups self-rising cornmeal”,”1/2 teaspoon salt”,”2 cups boiling water”]
Number of Servings: 1
Steps: [‘Mix cornmeal and salt together in large mixing bowl.’, ‘Pour approximately 2 cups boiling water over dry ingredients.’, ‘Mix well.’, ‘After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball.’, ‘Flatten the ball with your fingers.’, ‘Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.’, ‘Fry until golden brown on both sides.’, ‘Delicious!’]