CRACKLIN' CORNBREAD

Note: Cracklin cornbread is best eaten warm. It can be frozen successfully, but should be reheated in a 300*F. oven for 15 minutes before serving.

Ingredients

• 1/4 cup all purpose flour
• 1 1/2 cups yellow or white cornmeal
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup sour milk or buttermilk
• 1 cup cracklins (crumbled)
• 1 beaten egg, room temperature

Directions

Preheat the oven to 400*F.
In a bowl combine flour, cornmeal, baking soda, salt, sour milk, or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.
Pour batter into a medium sized baking pan (8 1/2 by 4 1/2 inches), greased if not using a non stick pan. With a rubber spatula, smooth the surface.
Bake 30 minutes, until it is well- browned. (reduce oven by 25 degrees if using a glass pan).

Submitted 6/13/05.
Source: Old 1973 recipe
Submitted By: Eileen Werth
crzylegs@erols.com
CRACKLIN' CORNBREAD