Mimi's Lacy Stovetop Skillet Cornbread

This is an incredibly easy, totally non-nutritional, great-tasting crispy cornbread. My granny and most other women from her generation cooked bread in every form imaginable. That was great for me, because I love bread in every form imaginable. My mother-in-law, also known as "Mimi", hooked my children on this bread from the time they could take in solids and they still love it. Once again, the pan in use is a cast iron skillet. This is not a frying pan, but a flat round pan (approx. 7x11 round with a slight lip) and a handle. It's official title is cast iron griddle number 7 . I'll upload a picture as soon as possible. If you don't have this type of pan you can use any type of round frying or omelet pan. If you don't have cast-iron cookware (or, like me, have a glass stove top) then the next best cookware to keep temperatures uniform and to keep contents of the pan from burning, is heavy stainless steel with a heavy bottom layer of stainless steel If you don't have any of these, just watch the bread carefully to keep it from burning.

Mimi's Lacy Stovetop Skillet Cornbread

Preheat pan with thin coating of olive oil over medium heat.

2 cups plain white corn meal
1/2 + cup water
salt to taste (start with 1/2 tsp)

While pan is preheating, mix plain white corn meal, water and salt.
Blend well.
If mixture is thick, add small amounts of water until mixture is soupy/sloshy but not thin.

When olive oil in pan begins to slightly smoke (smoke, not burn), pour mixture into pan and turn the heat to low or med low.
The batter should pour freely, but not run and be thicker in the middle and thinner on the edges (this is what makes it lacy)
Let the mixture cook slowly, checking to make certain it doesn't burn, once mixture has firmed up and center begins to bubble, begin to lift batter gently from edges.
When batter is firm enough to turn, gently turn and continue to cook on other side. (This can take up to 10 minutes each side depending on the stovetop)
When you can easily lift the cornbread, remove from griddle and place on wax paper or plate.
Let cool.

You can cook additional hoecakes and save them by placing them on wax paper and then wrap in aluminum foil.