Southern Crackling Cornbread

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A round, golden-brown Irish soda bread with a crispy crust sits on a wooden surface. A slice has been cut from the loaf, showing a slightly moist interior with bits of dried fruit. A plate with a stick of butter is in the background.

Prep Time 5

Cook Time 30

Total Time 35

Author Brooke Burks

Ingredients

1/4 cup butter
2 cups self rising cornmeal mix
1/2 cup plain flour
2.5 cups buttermilk
2 eggs beaten
1 cup pork cracklins cooked

Instructions

Preheat oven to 425 degrees.
Chop cracklings carefully with a knife to bite size pieces. Sometime cracklings can be kind of big and irregular in size. Chopping them gets them a little smaller and more uniform. Add eggs to buttermilks and lightly beat. Add in cracklings and allow to sit in buttermilk and egg mixture. Mix well.
2 eggs, 1 cup pork cracklins, 2.5 cups buttermilk
Place butter in a 10 in cast iron skillet and place in the oven while it preheats. Allow the butter to melt while you prepare your ingredients. Once everything is mixed, carefully remove the skillet right when you are ready to pour in your batter.
1/4 cup butter
Sift flour and cornmeal together and place in a
large mixing bowl. Add in wet ingredients and mix well.
1/2 cup plain flour, 2 cups self rising cornmeal mix
Pour batter in the hot skillet on top of the melted butter. Do not mix.
Bake 25-30 minutes until browned. Cool and remove from pan and Enjoy!

Nutrition(All values are estimates only)

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