Cracklin Corn Bread

This is a great southern version of an original classic.  Adding cracklins to a traditional buttermilk cornbread just ups the flavor and texture.  Just remember, there is a difference between cracklins and pork rinds.  Cracklins have a layer of fat on the skin , whereas pork rinds are just the skin.  Give this a try and let me know what y’all think.

 

Ingredients:

• 1 1/2 cups of self-rising cornmeal
• 1/2 cup of flour
• 1/3 cup of Crisco (or bacon grease if you have it)
• 2 eggs, slightly beaten
• 1 cup of  of Buttermilk (maybe more or less, make it consistency of thick pancake batter.)
• 1/2 stick melted butter
• 1 cup of crushed cracklins

Preheat oven to 425 degrees F. Grease a 9-inch cast iron skillet with either shortening or bacon grease and place in the oven. I like to put an extra 2-3 tbs. of shortening in the skillet, it kind of crisps up the side of the  cornbread. Combine all ingredients in a medium bowl until well blended. Remove the skillet from the oven and pour the batter into your preheated 9-inch cast iron skillet. Bake until golden brown, about 30 –40 minutes.  Remove from pan and cool on rack.