Crackling corn bread?!
Thank you.
!!!!!!!!!!!!!!Rock on!!!!!!!!!!!!!!!!
Answers: Recipes Please!!
Thank you.
!!!!!!!!!!!!!!Rock on!!!!!!!!!!!!!!!!
I'm from the South and we do not use eggs or sugar in our Cornbread.
Take your cast iron skillet and add about 2-3 tablespoons bacon grease place in a 450 preheat oven and let it get hot. Will that is heating up
Mix self rising cornmeal "I use the regular not the yellow"
Buttermilk to make a cake like consistency. Add your crackling's into the mixture.
Pour the heated bacon grease into your mixture and mix.
Place in oven and bake until done. Umm....Enjoy!
I don't have my recipe because I don't use measurements, but here is a recipe from White Lily that is close to mine. Also it doesn't have crackling in it but according to my mother you just add as much as you want. These "cracklings" can be found by the meat department in your local grocer. Look in the area where they may have country ham, or salted pork. Again add as much cracklings you want. But know the more you add the more work you have to do chewing. This is the only reason I didn't like it when my mom used to make it when I was little. Anyway, enjoy!!
Corn Bread
1 ? to 1 ? cups milk or buttermilk
? cup vegetable oil
1 large egg, lightly beaten
2 cups White Lily? Self-Rising Cornmeal Mix
1 to 2 tablespoons sugar (optional)
Cooking Instructions:
Preheat oven to 425°F.. Preheat an 8 or 10-inch cast iron skillet coated with oil.
Combine milk, oil., and egg in a large bowl. Add cornmeal mix and, if desired, sugar. Stir just until moistened. (Batter should be lumpy.)
Pour batter into preheated skillet or pan. Bake 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8-inch skillet or pan. Remove from pan and serve
Be sure to drain the cracklins really good. Add to your favorite corn bread recipe.
CRACKLING CORN BREAD
1 egg
1 1/2 c. milk or water
2 c. self-rising corn meal
1 1/2 c. broken cracklings
1 to 2 tbsp. melted butter
Preheat oven to 325 degrees. Beat egg until light and mix in milk. Thoroughly mix in self-rising corn meal. Fold in cracklings. Pour into a generously greased 8-inch square pan or 10-inch ovenproof skillet. Top with melted butter. Bake 45 minutes to 1 hour or until corn bread tests done. Let cool 5 minutes before removing from pan.
That's funny you asked that...cause I was just thinking about making some soon. I dont have a recipe but just make cornbread as usual and throw in some cracklings , stir and cook.
I just follow the instructions to the jiffy corn bread box and add whatever you want.