Wednesday, July 17, 2013

How to Make Crackling Bread

From what I understand crackling is made from the pork skin, seasoned, and deep fried.  I found out about crackling in the first Foxfire book, thought it was interesting, and had to try it.  Some say that crackling bread is a Southern delicacy; maybe so.  If is was Crackling Biscuits, I would agree.  Delicacy?  It is hearty and interesting.  Anyway, I have closed the Foxfire book and put it away, at least, for now.

To get the crackling and find out find out what it was, we ventured out to the country store.  I was too shy to ask the old timers behind the counter so I asked my husband to inquire.  He told them that I wanted to know!  This friendly butcher showed us the way and told us that his grandmother used to make biscuits with crackling.  He said that was some good eating.

Before using the crackling, I chopped it up into smaller pieces to make one (1) generous cup for the crackling bread.  Crumbled up crisp bacon may be used instead of crackling.

Mix the following dry ingredients:  1 and 1/2 cup self-rising corn meal, 1 tsp each of baking soda, salt, and baking powder.

The recipe calls for 2 cups of buttermilk.  If you don't have buttermilk, add 4 tbs vinegar to 2 cups of milk.

Beat one (1) egg.  Mix the beaten egg with buttermilk and the dry ingredients.  If this concoction is too soupy, add all-purpose flour until the batter becomes a tad thicker than cake batter.  Pour into a well-greased form.  I used two forms.

Bake for about 25 minutes or until brown in 450 degree F oven.

I was surprised to find that the bread did not taste more of the crackling.  It is very good with margarine and homemade peach jam.  (See how to make Peach Jam in one of my June blogs.)

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