← Back to Search Results
frying Southern
May Perry’s Five Finger Corn Bread

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Makes 2½ dozen

Ingredients

  • 4 cups white cornmeal
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 4 to 5 cups boiling water
  • 2 eggs
  • Vegetable oil, for frying

Directions

In a large mixing bowl, combine the cornmeal, salt, and sugar.  Lightly mix with 4 cups of the boiling water.  If the consistency is dry and lumpy, immediately add ½ to 1 cup of cold water.  Add the eggs and mix.

Heat 1½ inches of oil in a large heavy skillet.  When the oil is very hot, dip your fingers into a bowl of cold water. Take about ¼ cup of the cornmeal mixture and pat it between your fingers into 3-inch long ovals. (You should see the imprint of your fingers).  Immediately slip the batter into the hot oil, dipping your hands in the cold water and making more.  Turn the corn bread when golden and continue to cook the other side.

Remove with a slotted spoon and drain on paper towels.

Notes

Corn bread is traditionally served with pure cane syrup at the end of the meal.  It can be reheated and served with breakfast the next morning.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 30 servings.

112kcal (6%)
238mg (10%)
16g
2g
4g (6%)
0g
0g (2%)
2g
1g
14mg (5%)
1g
3g
25mg
93mg
5mcg RAE (0%)
0mg (0%)
4mg (0%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?