What is a born and raised Pennsylvania girl doing making Cracklin’ Cornbread? This is a traditionally “suthun” dish after all. (By the way, Southerners think that Pennsylvanians are Yankees, but to Pennsylvanians, Yankees are people from New England).
So, anyway, a while back I was rendering lard and reading my Foxfire Books. When the pork fat is melted and lard is rendered, what is left in the pan are crunchy bits called cracklings. The folks in the Foxfire Books mentioned that they saved the cracklings for bread. I didn’t really know exactly what bread with cracklings was and had to do a little research. And, of course, I discovered that the bread to which they are referring is cornbread. All you Southerners, stop laughing. So, here is how I managed my cornbread with cracklings. If it’s not the “real” way, it’s ok. I’m a Northerner. Tried and true.
- 1/2 c. lard (if you can’t find or make good quality lard, use butter)
- 1/2 c. pure maple syrup
- 2 eggs
- 1 c. milk
- 1 c. cornmeal (buy cornmeal here)
- 1 c. sprouted wheat flour (buy sprouted wheat flour here)
- 3 t. baking powder
- 1/2 t. sea salt
- 1/2 c. cracklings (cooked and crumbled bacon can be substituted)
Preheat oven to 375 degrees. Cream lard and maple syrup. Beat in eggs and then the milk. Mix dry ingredients together and stir into wet mixture. Stir in cracklings. Pour into a greased 9″ pan and bake for 30 – 35 minutes.
So, are cracklings part of your traditions? How have you used them?