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Smoke Stack Jack's Manna From Heaven Crackling Corn Bread

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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 plain yellow, blue, or white cornme
2 large eggs
1 1/2 cups buttermilk
3 tablespoons melted smoked bacon dripping; or in a
1 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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