Crackling Corn Bread
Crackling cornbread is cornbread with crackling in it. Crackling is essentially fried pieces of the hard outer rind of pork sections. It is deep fried in oil and becomes light and crispy. The crackling is then chopped into smaller pieces and added to the corn meal mixture to cook up a batch of crackling cornbread or crackling bread. Many southerners serve this with various cooked greens (mustards, collards, turnips, or kale) or black eyed peas. It is very good.
- 2 cups plain cornmeal
- 1 tsp salt
- 2 tbsp melted grease (Crisco)
- 1 tbsp milk
- desired amount cracklings
- In a medium pot, boil desired amount of cracklings in enough water to cover them. Boil for about 10 minutes. Save water.
- In a medium bowl, mix cornmeal, grease, milk, salt, and about 1/2 to 3/4 a cup of hot water to make a thick but easily poured consistency.
- Add the cracklings and stir in well.
- Pour mixture in a well greased cast iron skillet.
- Cook for about 25 minutes at 400 degrees until slightly golden brown. Enjoy!