This is Essie Mae’s recipe. It’s cold outside, and I have a pot of Great Northern Beans on the stove. These beans demand crackling bread!

2 cups yellow cornmeal, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/8 cup shortening, 1 1/2 cup pork cracklings, chopped, 2 eggs, beaten, 2 1/2 cup buttermilk.

Preheat oven to 425 degrees.  Get out a 12-inch cast iron skillet. Add the shortening into the skillet.  Get a bowl, add the cornmeal, flour, salt, baking soda, and baking powder mix well.  Make a well in the center of the bowl.  Get out another bowl, add the buttermilk, eggs, and cracklings, mix well.  Pour the buttermilk mixture into the dry ingredients well. Mix well.  Put the skillet in the oven until the shortening melts. Remove the skillet from the oven.  Pour the cornbread batter into the skillet.  Listen for that sizzle, that what you want to hear!  Bake for 27-30 minutes or until the bread is golden brown.

3 Comments Add yours

  1. This family recipe looks beautiful! I love that you used the only sensible pan in which to bake cornbread!


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