Recipe: Crackling Bread (2) (not S&S) for Dorothy

CRACKLING BREAD
Servings: 12

1 1/2 cups cornmeal
4 tbsp. flour
1 tsp. salt
1 tsp. soda
1 cup cracklings
1 1/2 cups buttermilk
1 egg
1 tbsp. bacon fat, melted

Sift dry ingredients together and stir in cracklings.

Beat egg in buttermilk and add to mixture.

Heat melted fat in hot skillet and pour in batter.

Bake at 450 degrees until brown.

CRACKLING PONES:
Using basic crackling, bread recipe but use only enough buttermilk to make a stiff batter. Shape into small pones, place on a greased baking sheet. Bake at 370 degrees until brown.

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CRACKLING CORN BREAD
(Cracklin' corn bread is made with cracklings, which are bits of roasted pork skins. You can make your own, or you may be able to find them at small groceries or Latin stores.)

1/4 cup oil or bacon drippings
1 1/2 cups yellow cornmeal
1 cup cracklings
1/2 cup flour
1 to 2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten

Preheat oven to 425 degrees.

Pour oil or bacon drippings in skillet or corn stick pan and heat for 3 minutes.

Combine dry ingredients in bowl. Add milk and egg. Mix well. Add heated oil and mix well. Pour mixture into hot skillet.

Bake 20 to 25 minutes or until wooden pick inserted into center comes out clean.