Cracklin Cornbread Recipe

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This recipe for Cracklin Cornbread is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Bread and Muffins

Ingredients:	Ingredients: 1 1/2 cup self-rising cornmeal (use Martha White) 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk 1 cup cracklings

Directions:	Directions: Mix together the corn meal, flour, baking soda and salt in a large bowl, then add the eggs and buttermilk. Stir until dry ingredients are just moistened. Stir in cracklings. Place a 10" cast iron skillet with bacon drippings in a 450º oven for about 5 minutes or until it gets really hot. Remove from oven; pour batter into skillet. Bake at 450º for about 25 minutes.

Personal Notes:	Personal Notes: I also make fried cracklin cornbread. I add a little more cornmeal and drop it in hot oil. I put the cracklins in a freezer bag and crush them a little before I add them to the batter. If you use Smart Balance Oil, it offsets all the artery clogging fat in the cracklins - NOT - but it's so good.

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Cracklin Cornbread Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: