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Export 2 ingredients for grocery delivery
Step 1
Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
Step 2
Heat a flat griddle or skillet over medium heat.
Step 3
When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
Step 4
Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
Step 5
When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.
Step 6
Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.
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