Prep 10 mins
Cook 45 mins
From GULLAH HOME COOKING THE DAUFUSKIE WAY. I like crackling cornbread about 2 times a year. This is one that I find good and simple.
- 1 1⁄2 cups white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sifted all-purpose flour
- 1 cup whole milk or 1 cup buttermilk
- 1 cup pork rind (pork skin fried hard- available in many supermarkets)
- Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.
This is one we absolutely enjoyed. I did use buttermilk, as I thought it would add some flavor. Nonetheless, the flavor was great. Truly 1 delicious meal. Wouldn't change a thing. Made for 1-2-3 hits.
True Southern cornbread. Here's where mightyro and I differ---I use yellow stone-grounded cornmeal from a mill not far from my home--still in operation! The pork rind added a down-home dimension; I just left the drippings in the cast iron skillet and poured the batter right over the top; then sprinkled with the crumbled cracklins...cholestrol, be da*n--delicious!
Come on!!! this was the wroth creaklin' bread I ever made and put in my mouth. 1st you call for 1 1/2 cups of cornmeal and also 1 cup of flour with ONLY 1 cup of milk, (this must have been a typo), because It only came out doughy; which I had to add more milk to make it consistency to be smooth.
I have to give it to you it came out to be a pretty golden brown; but the taste was more of a bread taste of flour not of the corn bread taste.
I am from the Deep South of Georgia, and this would not have cut it where I come from.