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A. D.'s Skillet-Fried Corn Bread

Ready In: 45 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

Remember that the mixture will vary slightly from one batch to another, partly because there is a difference in cornmeals. It's best to start with the measures given, then add meal to thicken or water to thin until the mixture comes out of the spoon just right and flattens slightly as it slides into the skillet. Before starting, pour some hot water into a small bowl or cup, and dip the spoon into it from time to time to keep the batter from sticking.
Start by mixing white cornmeal with hot water and a little peanut oil (or bacon drippings) until you have a mush that will drop nicely from a large spoon, making a piece about the size of a chicken egg. After stirring in a little salt, let the mixture sit while you heat 5/8 inch of peanut oil in the skillet. Then stir the batter again, and more often than not, add a little more water, as the batter tends to stiffen as it sits.
Next spoon a little batter into the hot peanut oil. If the mixture is just right, the spoonful will flatten slightly as it settles on the bottom of the skillet. (A cast-iron skillet, of course, is required.) Proceed until the pan is almost full of bread. Cook on both sides over medium heat, turning once. When done, the outside of the bread should be golden and crunchy, but the inside should be mushy when hot. When the pieces are done to your liking, take them up with a spatula or tongs and let them drain on a brown bag. As they cool off a little, the inside will firm up considerably.