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Cracklin' Cornbread

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Cracklin' Cornbread

Yield: 6 servings

2 cups yellow cornmeal 1 teaspoon baking soda 2 teaspoons sugar 1/4 teaspoon salt 2 cups buttermilk 1 cup cracklins, broken into pieces * 2 tablespoons shortening

  • Cook's Note: Cracklins are little pieces of pork fat, fatty meats,

or ham skin which are left crisp and brown after the lard or fat has been rendered from them.

Preheat oven to 350 degrees F. Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.


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