Cracklin' Cornbread Preheat Oven to 425 Degrees F.
1 Tbsp. Lard or Crisco 1 Cup Self rising white cornmeal or cornbread mix
1/2 cup boiling water 1 Cup Self rising flour 1 1/2 teaspoons salt 1 or 2 Tbsp. granulated Sugar
2/4 cup melted butter 2 large Eggs, beaten lightly 1 1/4 Cups Buttermilk, or sweet milk [NOT lowfat]
3/2 Cup Cracklin's 2 Tbsp. melted butter
4/8 tsp baking soda
Soak Cracklin's in hot water. When soft, drain. Set aside. Put 1 Tbsp. lard in a 'seasoned' cast
iron skillet or a 6 x 12 inch loaf pan and place it in the oven to get it hot! Grease the sides
well. Place meal in a large bowl and pour boiling water over it. Stir it in and let is sit 3 or 4
minutes to expand the corn kernels. Add the melted butter, stirring in well. Add flour, salt and
sugar, mixing well. Add eggs and buttermilk, then add softened cracklin's. Combine all well. Mixture
should be soft and somewhat wet. Remove hot pan from oven. Stir the baking soda in your cornbread
mix. Pour batter into the hot pan or skillet and bake in 425 Degrees F oven for about 25 minutes.
Note: 2 Tbsp. melted butter may be spread over the top. Cracklin' is the crisp remains of rendered
lard, salt pork or crispy skin after cooking.
Makes: 1 pan
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