Southern Corn (Cracklin) Bread

Walk through the aisles of the grocery stores in the ‘South’ and you’ll likely find cracklings. Around here most people know what cracklings are, but for those who aren’t familiar with them, here’s a quick primer. Cracklings are small pieces of either pork or poultry fat trimmings that have been fried until brown and crispy and most of the fat has been rendered from it. They are often salted or seasoned and may be enjoyed by themselves as a snack or used in baking, such as in biscuits or other breads. Here’s a recipe for corn bread using cracklings.

1-1/2 c corn-meal
1/2 tsp salt
2 Tbsp flour
2 tsp sugar
1 egg, well beaten
3 tsp baking-powder
1-1/4 c milk
1-1/2 c cracklings

In a mixing bowl add and stir together the flour, corn-meal, sugar, salt, baking-powder, egg and milk. Add the cracklings and beat thoroughly. Bake in a well-oiled shallow pan at 450 degrees for about 20 minutes. Instead of baking you may drop by teaspoonfuls onto a hot well-oiled griddle and fry until golden brown.

Keep your fork


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