How to make Southern Cracklin' Cornbread

Here is another Southern Favorite.
This is a great addition to your traditional holiday meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• hunk of salt pork chopped into squares and rendered crispy
• 1 cup flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon double action baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 cup stone ground corn meal
• 1 cup buttermilk
• 2 slightly beaten eggs
• 4 tablespoons bacon drippings

1. Mix all dry ingredients in a bowl
   
   1 cup flour
   1/2 teaspoon baking powder
   1 1/2 teaspoon double action baking powder
   1 tablespoon sugar
   1 teaspoon salt
   3/4 cup stone ground corn meal

2. Add wet ingredients including bacon drippings
   1 cup buttermilk
   2 slightly beaten eggs
   4 tablespoons bacon drippings

3. Add pork cracklins, Mix well.
   hunk of salt pork chopped into squares and rendered crispy

4. Bake in a cast iron pan or a 8x8 square at 425 for 25-30 minutes.

5. Top with real butter and enjoy
   Goes great with Collard Greens

[genius2b]

on 7/13/2009 Yummy!
:)
will most definitely print & cook!
thanks
5*

[Ruthie]

on 6/5/2009 Oh my God, and I thought I was the only one who still made my Grandmother's cracklin' cornbread ! Your recipe is similar to mine, except I use one tablespoon of baking powder and I fry and break up some bacon pieces,to give it more substance. In fact, just talking about this recipe warms my heart and makes me want to bake a pan of it VERY SOON ! Five stars ( if there were more, I would rate it ! ) and a recommend !

[Upon-Request]

on 3/23/2009 Now this is definitely Southern! Can you just add pork rinds instead?

[MotherDove]

on 12/13/2008 Does this work with bacon? I can never find salt pork in the grocery store. And why do you use 2 kinds of baking powder? I know these may be dumb questions but I don't cook many breads and I'm searching for the ultimate corn bread. Thanks!

[gailM]

on 10/20/2008 Oh yes this sounds yummy! I like to put my iron skillet into the oven while it is preheating, Makes a crustier bottom and sides to the cornbread. I'll use poke greens and swiss chard as collard don't do well in Kansas. gailM