May Perry’s Five Finger Corn Bread

This image courtesy of Tom Eckerle

NotesCorn 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.

Cooking Methodfrying


Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursestarch

Five Ingredients or LessYes


Taste and Texturecrisp, savory

Type of Dishcorn bread


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


  1. 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.

  2. 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.

  3. Remove with a slotted spoon and drain on paper towels.


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