Crackling cornbread

Yield: 8 servings

Measure Ingredient
¼ cup (+ 2 tbs) bacon drippings
2 cups Cornmeal, plain
2 teaspoons Baking soda
1 teaspoon Salt
2 \N Eggs; beaten
2 cups Buttermilk
¾ cup Cracklings or crumbled bacon
\N \N (to 1 cup)

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Place ¼ cup bacon drippings in a 10-inch cast-iron skillet and heat in a 450° F oven. Combine cornmeal, baking soda, and salt; mix well. Melt the remaining 2 Tbs bacon drippings and combine with eggs and buttermilk. Mix well and add to cornmeal mixture. Stir until smooth; stir in cracklings. Pour into skillet and bake at 450° F. for 25 mins, or until golden brown. YIELD: 8 servings NOTES : Cracklings are bits of skin and fat rendered from pork. In the South they can be bought from Piggly Wiggly. Northerners can substitute crumbled bacon, but the taste will be somewhat different. Real connoisseurs of cracklin' cornbread insist it be

crumbled into a large glass topped with Vidalia onion or not, sprinkled with salt and pepper; and covered with fresh buttermilk.

The less adventurous cover it with sweet milk.

from my kitchen to------------------------------->yours..... Dan Klepach

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