Saturday, April 13, 2013

Cracklin cornbread:
1/4 cup all purpose flour
1 1/2 cups yellow or white cornmeal
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour milk or buttermilk
1 cup cracklins (crumbled)
1 beaten egg, room temperature
Directions:
Preheat the oven to 400*F.
In a bowl combine flour, cornmeal, baking soda, salt, sour milk, or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.
Pour batter into a medium sized baking pan (8 1/2 by 4 1/2 inches), greased if not using a non stick pan. With a rubber spatula, smooth the surface.
Bake 30 minutes, until it is well- browned. (reduce oven by 25 degrees if using a glass pan).

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