May Perrys Five Finger Corn Bread – a delicious recipe with white cornmeal, salt, sugar, boiling water, eggs, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large mixing bowl, combine the cornmeal, salt, and sugar.
2
Lightly mix with 4 cups of the boiling water.
3
If the consistency is dry and lumpy, immediately add 1/2 to 1 cup of cold water.
4
Add the eggs and mix.
5
Heat 1 1/2 inches of oil in a large heavy skillet.
6
When the oil is very hot, dip your fingers into a bowl of cold water.
7
Take about 1/4 cup of the cornmeal mixture and pat it between your fingers into 3-inch long ovals.
8
(You should see the imprint of your fingers).
9
Immediately slip the batter into the hot oil, dipping your hands in the cold water and making more.
10
Turn the corn bread when golden and continue to cook the other side.
11
Remove with a slotted spoon and drain on paper towels.
1191
kcal
Calories
107
g
Fat
54
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups white cornmeal, 1 tablespoon salt, 2 tablespoons sugar, 4 to 5 cups boiling water, and more.
Yes, May Perrys Five Finger Corn Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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