Recipe: Cracklin' Cornbread [edit]

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Edited by: Sheri

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[edit] Ingredients

5	ounces fresh, uncured fatty pork scraps
¾	cup white cornmeal
¾	cup all-purpose flour
1 ½	teaspoons baking powder
½	teaspoon baking soda
1	teaspoon salt
1	teaspoon cane sugar (optional)
2	large eggs
1 ½	cups buttermilk

[edit] Preparation

Step 1	Preheat oven to 475.
Step 2	Freeze the pork scraps for 30 or 40 minutes, then dice into ¼” pieces.
Step 3	Mix the powder ingredients well in a large bowl.
Step 4	Beat the eggs in a separate bowl until frothy and whisk in the buttermilk.
Step 5	Blend the liquid into the dry mix and set aside.
Step 6	Drop the diced pork scraps into a greased 10” cast iron skillet and render the fat completely on the stove over medium heat until the pearls are golden-brown and crispy.
Step 7	Fold the cracklin’ and all but about 1 tbsp of the rendering into the cornbread mix.
Step 8	Increase the heat under the grease remaining in the skillet until it smokes, then quickly pour the mix into it.
Step 9	Bake uncovered for 20-25 minutes.