My F&W
quick save (...)

Mrs. Harris's Crackling Corn Bread

  • SERVINGS: 6 to 8
  • MAKE-AHEAD

White Springs residents Mary Harris and her husband, Ivey, keep pigs, so cracklings (crisp fried pork fat or skin) aren't hard to come by. But good store-bought bacon works almost as well. This is an adaptation of Mrs. Harris's traditional corn bread recipe, which uses self-rising flour and cornmeal.

  1. 1 pound thickly sliced country-style bacon or pork rind, cut into 1/3 -inch pieces
  2. 1 1/2 cups yellow cornmeal
  3. 1 cup all-purpose flour
  4. 2 tablespoons sugar
  5. 2 teaspoons baking powder
  6. 1/2 cteaspoon salt
  7. 1 1/4 cups milk
  8. 2 large eggs, lightly beaten
  9. 4 tablespoons unsalted butter, melted
  1. Preheat the oven to 400°. In a 10-inch cast-iron skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain on paper towels; reserve 2 tablespoons of the drippings.
  2. Wipe out the skillet and set it over low heat. Add the drippings and swirl to coat. In a medium bowl, combine the cornmeal with the flour, sugar, baking powder and salt. In a glass measuring cup, combine the milk and eggs and add to the cornmeal mixture along with the butter; stir just until the cornmeal is moistened. Fold in the bacon and pour the batter into the warm skillet. Bake for about 20 minutes, or until golden and a toothpick inserted in the center comes out clean. Serve warm.
Make Ahead The corn bread can be refrigerated, well wrapped, for 2 days. Rewarm, wrapped in foil, in a 350° oven.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.