Crackling Corn Bread

Name: Crackling Corn Bread
Ingredients: 6 tablespoons butter or bacon grease; 2 cups stone-ground cornmeal; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 3/4 cups buttermilk; 2 eggs, lightly beaten; 2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped

8 ingredients

10 steps

Ingredients

6 tablespoons butter or bacon grease
2 cups stone-ground cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cups buttermilk
2 eggs, lightly beaten
2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped

Directions

1

Preheat the oven to 450 degrees.
2

Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame.
3

Heat until the bubbling subsides.
4

Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk.
5

Add the eggs and cracklings or bacon.
6

Stir in the melted butter or grease and pour the batter into the hot skillet.
7

Bake for 25 minutes, or until golden brown.
8

Let cool 15 minutes, then invert over a plate or cooling rack.
9

Serve warm.
10

The cracklings respond especially well if the corn bread is toasted the next day.