search saves

Age-Ol' Cracklin' Bread

Age-Ol' Cracklin' Bread created by Caroline Cooks

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.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. belljohnson
    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.<br/>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.<br/>I am from the Deep South of Georgia, and this would not have cut it where I come from.
    Reply
  2. weekend cooker
    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.
    Reply
  3. Caroline Cooks
    Age-Ol' Cracklin' Bread Created by Caroline Cooks
    Reply
  4. Caroline Cooks
    Age-Ol' Cracklin' Bread Created by Caroline Cooks
    Reply
  5. Caroline Cooks
    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!
    Reply
see 1 more icons / navigate / navigate-down
Advertisement