Crackling Corn Bread

Ingredients

• 6 tablespoons butter or bacon grease
• 2 cups stone-ground cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ¾ cups buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    268 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 72 milligrams cholesterol; 628 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 8

Preparation

1. Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
2. Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.

25 minutes