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

Amount

Measure Ingredient Preparation Method

1

cup all-purpose flour

1

big pinch salt

1/2

teaspoon baking soda (heaping)

1

teaspoon double acting baking powder

1 1/2

tablespoons brown sugar or 1 tsp. white sugar

1

cup cornmeal-yellow, blue, or white

2

large eggs

1 1/2

cups buttermilk

3

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.

Search the FAQ

Go to the Table of Contents

Download the FAQ in different formats!

Download all the recipes in the FAQ!

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

 

Thursday, November 25, 1999
Hit Counter

 
Copyright 1998, 1999  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with the Rick Thead Mailing List.   All rights are claimed and reserved. Web space provided courtesy of  Web site Design and Hosting Services
Maintained by The Pitmaster