Crackling Bread
Yield
servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
cracklings
diced (see directions) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
cracklings
diced (see directions) |
* |
Directions
Sift corn meal, salt and soda together.
Add milk and stir in cracklings.
Form into oblong cakes and place on greased baking sheets.
Bake, hot, for 30 minutes.
CRACKLINGS: Cut fat back into thin 1½ inch squares.
Fry in deep fat until they are curled and golden brown.
Drain cracklings on absorbent paper.
Serve warm or cold or use for crackling bread.
