Cracklin' Corn Bread
From Kentucky's Best, Fifty Years of Great Recipes
by Linda Allison-Lewis. University Press of Kentucky.

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1-1/2 cups milk
  • 1/4 to 1/2 cup crackling
Notes: Crackling are the crisp bits left in the fat after meat is fried.
Preheat oven to 400°

Sift together cornmeal, flour, baking powder, and salt.

In another bowl, combine beaten egg, milk, and cracklings. 

Combine with cornmeal mixture.  
Beat well and pout into hot, greased iron skillet.

Bake until brown and a toothpick inserted in the center comes out clean.

Yield: 8 servings.

Kentucky's Best
Kentucky's Best


Nuts & Grains
Nuts & Grains


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