Chole, save this recipe for Tuesday.  Your brother Xavier is submitting a recipe for Black Beans and Short Ribs. You might want to consider the Black Beans, short ribs, cornbread and a delicious kale slaw for dinner.


1 cup yellow cornmeal, 1/2 teaspoon sugar, 3/4 teaspoon salt, 1 tablespoon bacon drippings, 3/4 cup boiled water. Get out a bowl, add the cornmeal, salt, and sugar.  Add the water and bacon drippings bacon.  Stir until everything is well blended.  Get out a cast-iron skillet, add 1/2 – 3/4 inches of shortening or oil.  Heat to 375 degrees.  While the oil is heating, scoop out a heaping tablespoon of the cornmeal mixture, shape into a ball, then flatten out to a cake. Wet your hands.  This step keeps the cornmeal mixture from sticking to your palms. Add the cakes to the oil; fry until golden brown and crispy on both sides.  Remove from the skillet and drain on a wire rack.t

2 Comments Add yours

  1. Ken Collins says:

    Jacque, these were The Best!! Tried a small batch with Turkey Bacon, but not the same….went back to your recipe here and I only got 2 pieces- Betty ate 6!! So we are going with greens & HWCB this Sunday.
    I’m on a diet until my knee operation in Nov but after that the Short Ribs will be on 🔐


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