Old-fashioned Southern bread featuring crunchy pork cracklings mixed into the batter.
Hands-free mode with voice commands & timers
No ratings yet
Place a 10-inch cast iron skillet inside the oven and preheat to 425 degrees Fahrenheit.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate smaller bowl, beat the egg and whisk in the buttermilk until well combined.
Carefully remove the hot skillet from the oven and add the bacon drippings, swirling to coat the bottom and sides.
Pour the wet ingredients into the dry ingredients and stir until just moistened; do not overmix.
Fold in the crushed pork cracklings and immediately pour the excess hot bacon grease from the skillet into the batter, stirring quickly.
Pour the batter into the hot, greased skillet; you should hear a sizzle which ensures a crispy crust.
Bake for 20 to 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
