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Program #126
Guest: Joe Spotts

Cracklin Cornbread

1- 1 lb slab salt pork
1 large egg
2-3 cups buttermilk
1 cup self-rising cornmeal
2 cup all purpose flour

Preheat oven to 450.

Trim skin from a 1 - 1 2 lb piece of salt pork. Discard skin. Dice salt pork into 1/4" pieces. Brown in a skillet over medium high heat until a deep mahogany color. Watch carefully toward the end so as not to burn. Remove salt pork from renderings with a slotted spoon into a separate bowl. Save renderings.

Put about 1 teaspoon of rendered fat into each section of 2 well seasoned 8 section cast iron cornbread skillets. If you do not have these skillets, buy them. The results are well worth the small investment. Place on bottom rack of a 450 degree oven.

In a large (4 cup is best) measuring cup, thoroughly beat egg with a fork. Add 1 cup or so of buttermilk and beat until custard like.

Add one third of the self-rising cornmeal and one third of the flour. Mix into liquid with fork. This is one recipe where a few lumps don't hurt a thing.

Continue to add buttermilk and dry ingredients in thirds until mixture gets within about 1 inch of top of measuring cup. This should result in a relatively thin consistency much like pancake batter.

When cornbread skillets are smoking, remove from oven and carefully pour smoking fat into batter. Stir to combine. Do not overstir.

Stir cracklin=s into batter. Fill skillet sections with batter which should sizzle as batter is added.

Bake for 25-30 minutes until dark brown.

Serve hot. No butter necessary. Also good at room temperature!

This recipe freezes very well. Put room temperature sections in baggies and freeze. When ready to eat, pass each frozen cornbread section quickly under running water and place directly on oven rack at 350F for about 8 minutes.

Also delicious broken into small pieces and served in a bowl or glass with buttermilk!

Joanne whips up some dessert.

A table of brownies.

Blueberry squares!