Preheat the oven to 425. Put water on to boil.
Mix the cornmeal and salt. Add enough boiling water (1 - 2 cups) to make the cornmeal moist but not runny.
Spoon into a skillet and flatten into 4 patties. Fry in the vegetable oil until the shape holds and the cornmeal is just beginning to brown.
Move the cornbread to an un-greased cookie sheet and cook in the oven for 30 - 40 minutes, turning the cornbread at the halfway point. The longer it cooks, the crispier it gets.
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|Serving Size: 1 Recipe (352g)|
|Recipe Makes: 1|
|Calories from Fat: 661 (83%)|
|Amt Per Serving||% DV|
|Total Fat 73.5g||98 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 100.6mg||3 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 31g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 797
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