Grannie's Cracklin' Cornbread

Yield:

8 to 10 servings

 

Ingredients

1/4 cup butter or margarine

2 cups self-rising cornmeal

1/2 cup all-purpose flour

2 1/2 cups buttermilk

2 large eggs, lightly beaten

1 cup cracklings*

Preparation

Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.
Combine cornmeal and flour in a large bowl; make a well in center of mixture.
Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
Bake at 425° for 25 to 30 minutes or until golden brown.
*1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.
Grannie's Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.