The Crispy Secret of Southeastern NC: Traditional Lumbee Fried Cornbread

The perfect crispy cornbread that's crispy around the edges and soft in the middle.

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Based on my recent social media posts, it’s become clear that the vast majority of people outside of southeastern North Carolina—specifically outside of Robeson County—are completely unfamiliar with this method of cooking cornbread.

When most people think of cornbread, they imagine a thick, cake-like wedge baked in an oven. But if you grew up here, or if you’ve ever had a true Lumbee collard sandwich, you know that "real" cornbread is thin, golden, and fried to a shatteringly crisp perfection.

Some people call it lacy cornbread because of the delicate, beautiful holes that form as it hits the hot grease. To us, though? It’s just cornbread.

Fried Cornbread, Hoe Cakes, and Flour Bread: What’s the Difference?

Before we get into the grease, let’s clear up the terminology. In our neck of the woods, these three things are cousins, but they aren't the same:

• Fried Cornbread (The Lumbee Way): This is a thin, liquid-based batter made almost entirely of cornmeal and water. It is fried in a generous amount of hot oil or lard until it’s thin and crispy like a cracker on the edges but tender in the middle.

• Hoe Cakes: While often used interchangeably, traditional hoe cakes are usually a bit thicker and more "doughy." They are often cooked on a dry or lightly greased griddle (historically on the back of a hoe over a fire), resulting in a texture more like a cornmeal pancake than a crispy chip.

• Flour Bread: Unlike cornbread, flour bread is made with—you guessed it—flour, along with leavening agents. It’s fried until puffy and golden, similar to a flat frybread. It’s delicious, but it’s a totally different experience from the crunch of fried cornmeal.

The Lumbee Way is unique because of the consistency and the technique. We don’t use eggs, milk, or flour in this version. It’s the simplicity of the cornmeal and the "scalded" batter that allows it to fry up so thin that it becomes the perfect vessel for a collard sandwich.

Recipe: Traditional Lumbee Fried Cornbread

This recipe is all about the "feel." You want a batter that is thin enough to spread on its own but thick enough to hold its shape.

The Ingredients:

• 2 cups yellow Cornmeal (yellow plain cornmeal is recommended as self rising with puff up and separate). I prefer the Moss Yellow Plain Cornmeal. It is available in most grocery stores in southeastern NC. It is expensive to purchase online, so I'm not linking here LOL!

• 1 cup water ( I use lukewarm water).

• A pinch of Salt (If using plain meal).

• Pepper (to taste)

• Oil for frying.

The Instructions:

1. Prep your Pan: Fill a heavy cast-iron skillet with about 1/4 inch of oil or lard. Heat it over medium-high heat. You’ll know it’s ready when a tiny drop of batter sizzles and dances immediately.

2. Mix the Meal: Place your cornmeal, salt, and pepper in a heat-proof bowl. Slowly pour the water over the meal, stirring constantly.

3. Check the Consistency: You want the batter to be thin—almost like heavy cream. If it’s too thick, add a tablespoon more of water. If it’s too runny, sprinkle in a bit more meal.

4. The Fry: Carefully ladle about 2–3 tablespoons of batter into the hot grease for each cake. Don’t overcrowd the pan! The batter should sizzle loudly and spread out into a thin disc.

5. Look for the "Lace": As it fries, you’ll see those "lacy" bubbles forming around the edges. Let it cook until the edges are deep golden brown and the center looks set (about 2–3 minutes).

6. The Flip: Carefully flip the cake. Fry for another 1–2 minutes until both sides are crispy.

7. Drain: Remove the cornbread and place it on paper towels to drain.

The Result

What you’re left with is a piece of cornbread that is salty, crunchy, and savory. It doesn't fall apart when you pile it high with juicy collard greens, and it has enough structure to be eaten with your hands.

Whether you call it lacy cornbread or just cornbread, once you try it the Lumbee way, the boxed cake stuff just won’t hit the same way again!

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