Smoke Stack Jack's Manna From Heaven Crackling Corn Bread

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1		Big pinch salt
1/2 teaspoon	2.5ml	Baking soda - (heaping)
1 teaspoon	5ml	Double acting baking powder
1 1/2 tablespoons	22ml	Brown sugar or 1 tsp. White sugar
1 cup	62g / 2.2oz	Plain yellow, blue, or white cornmeal
2 cups	396g / 13oz	Eggs (large)
1 1/2 cups	355ml	Buttermilk
3 tablespoons	45ml	Melted smoked bacon dripping - or in a
1		Substitute butter or olive oil

Recipe Instructions

Preheat over to 425F. Combine the first 5 dry ingredients and stir until well mixed. Then stir in the cornmeal. Stir the liquid into the dry ingredients. In separate bowl, combine eggs, buttermilk and drippings and beat until smooth.

Have ready 1 1/2 cups Hormel Cracklings. I like the cracklings chopped up kind of fine. Toss out any that might break a tooth. Hormel's the best brand, unless you can get some from a barbecue place that does a lot of pork and sells the skin as cracklings. Add and stir the cracklings into the batter with a few quick strokes. Pour batter into a preheated 10 inch cast- iron skillet greased with bacon drippings. Bake for twenty-five minutes at 425F on the oven's top shelf. Serve with barbecued pork-enhanced bean soup, and try dunking the crackling corn bread into the soup as you would a steak sandwich into au jus sauce.

Source:
Larry Gerber

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