BBQ FAQ Section 15.8


15.8 Cornbread


[Can someone give me a recipe for a good cornbread to serve with my barbecue?]

Earl Cadenhead--

Smoke Stack Jack's Manna From Heaven Crackling Corn Bread


Measure Ingredient Preparation Method


cup all-purpose flour


big pinch salt


teaspoon baking soda (heaping)


teaspoon double acting baking powder

1 1/2

tablespoons brown sugar or 1 tsp. white sugar


cup cornmeal-yellow, blue, or white


large eggs

1 1/2

cups buttermilk


tablespoons melted smoked bacon dripping or in a pinch substitute
butter or olive oil


Preheat over to 425F. Combine the first 5 dry ingredients and stir until well mixed. Then stir in the cornmeal. Stir the liquid into the dry ingredients. In separate bowl, combine eggs, buttermilk and drippings and beat until smooth.

Have ready 1 1/2 cups Hormel Cracklings. I like the cracklings chopped up kind of fine. Toss out any that might break a tooth. Hormel's the best brand, unless you can get some from a barbecue place that does a lot of pork and sells the skin as cracklings. Add and stir the cracklings into the batter with a few quick strokes. Pour batter into a preheated 10 inch cast-iron skillet greased with bacon drippings. Bake for twenty-five minutes at 425F on the oven's top shelf. Serve with barbecued pork-enhanced bean soup, and try dunking the crackling corn bread into the soup as you would a steak sandwich into au jus sauce.

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.


Thursday, November 25, 1999
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