"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cracklin' Cornbread Recipe

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This recipe for Cracklin' Cornbread, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Sharp
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cornmeal
2/3 cup all-purpose flour
2/3 cup sugar
1 tsp soda
1 tsp salt
2 eggs
4 cups buttermilk
2 cups cracklins, chopped

Directions:
Directions:
Grease two loaf pans, preferably dark or iron loaf pans, as you will get a crustier loaf, which is desirable. (Two small iron skillets could be used instead of loaf pans. If using iron pans, grease well and place in the oven to heat while preheating the oven to 400. This is a trick used by old-time cooks to ensure a crusty bottom to cornbread.)

In a small bowl, sift together the dry ingredients. In a large mixing bowl, beat the eggs and add the buttermilk to blend. Add the cracklins and dry ingredients to the egg mixture and stir to blend. Pour into the prepared pans. Bake at 400 for one hour for loaf pans, less for skillets, until a cake tester inserted in the center comes out clean. Slice and serve.

Number Of Servings:
Number Of Servings:
Yield: 2 loaves.
Personal Notes:
Personal Notes:
Excellent served with real butter and with all southern dishes!

 

 

 

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