1 cup corn meal - white
1 cup plain flour
4 tsp baking powder
¼ cup pure hog lard
1 cup of cracklin’ bits
1 tsp salt
1 egg - beaten
1 cup buttermilk or sweet milk
Mix all together to form batter, spread in pan same as for Southern Corn Bread. Bake at 400-450 degrees until brown and well done. May have to adjust heat and time with different stoves and altitudes. Serve with ham, pork tenderloin, black-eyed peas, fried potatoes, onion, sweet potatoes or any of the ol’ country grub!
Note: The cracklin’s were made from the fatty pieces of pork on “hog killing” day. They were rendered in my Mom’s old black iron kettle that I still have, over a hot wood fire in the back yard. The cracklin’s were strained out, leaving pure white lard, to cook and season with. It surprises me now that my cholesterol is still in normal range!
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