Cracklin Cornbread
Source of Recipe
Aunt Saunny
Cracklins are small pieces of Fat Back or salt pork with some skin that have been slowly fried or baked until crisp and dry.
1 teaspoon vegetable oil
2 cups cornmeal
1 small jar piemientoes
1/2 cup boiling water
2 tablespoons butter (at room temperature)
3 eggs
1 cup milk
1/2 teaspoon salt
3 teaspoons salt
1 cup cracklins
1 teaspoon baking powder
Preheat oven to 375 degrees F. Grease a heavy 10-inch cast-iron skillet generously with oil. Heat to a sizzle on the stove eye before pouring in batter. Place in oven.
Place cornmeal in mixing bowl; add boiling water. Mix lightly; add butter and stir until it has melted. Beat eggs thoroughly; add milk and salt. Pour over cornmeal mixture and blend. Stir in baking powder,piemientoes and
cracklins. Pour batter quickly into heated skillet and place immediately in the hot oven. Bake for 25 to 30 minutes or until surface is firm to the touch.
Slice into wedges in the pan.
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