MOMMA'S CRACKLIN CORNBREAD

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Momma's Cracklin Cornbread image

I came across this recipe a few years ago when going through a box of old papers. Since we lived in the country in Oklahoma when I was a child, we had pigs, chickens, a garden, etc. so everything was made from scratch...and we wasted nothing. The original recipe called for fresh, fried pork skin pieces (yes, from a freshly...

Provided by Jeanne Benavidez

Categories     Other Breads

Time 45m

Number Of Ingredients 10

1 1/2 c cornmeal, white or yellow
1 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tbsp sugar, optional
1 1/4 c buttermilk
1 egg slightly beaten
6 Tbsp butter, melted
1 c pork cracklins, break up the larger pieces

Steps:

  • 1. Pre-heat the oven to 400 F.
  • 2. Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
  • 3. In a medium-size bowl, mix the dry ingredients, stirring to combine.
  • 4. In a second bowl, add the wet ingredients, mixing well.
  • 5. Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
  • 6. Bake at 400 F for 25 to 30 minutes.
  • 7. NOTE: Over the years this recipe has been cooked in everything from cast iron skillets or corn cob molds, cake pans and even waffle irons. I have even spooned the mixture by the ladle into a skillet of hot oil and made individual servings of fried cornbread (called corn pones). It is a very versatile and forgiving recipe.

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