Cracklin Corn Bread
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- • 1 cup Southern Recipe Cracklins
• 1/4 cup all-purpose flour
• 1 1/2 cup yellow or white cornmeal
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup sour milk or buttermilk
• 1 beaten egg, room temperature
Preheat the oven to 400°F. In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.
Pour batter into a medium-size baking pan (8-1/2 x 4-1/2), greased if not using a nonstick pan. With a rubber spatula, smooth the surface.
Bake 30 minutes, until it is well-browned. Reduce oven by 25°F if using a glass pan.
NOTE: Cracklin' Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300°F oven for 15 minutes before serving.