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 tsp  salt
1 or 2 Tbsp  granulated sugar
1/4 cup  melted butter
2 large  eggs, beaten lightly
1-1/4 cup  buttermilk, or sweet milk [not lowfat]
1/2 cup  cracklin's
2 Tbsp  melted butter
1/8 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 
 
-- 
(ID: 10393) Mirror: rec.food.recipes: Sat, Oct 18, 2003


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