Buttermilk Crackling Corn Bread
February 27, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1/4 lb, chopped) Smoked Bacon End Pieces
- (1/4 lb, chopped) Smoked Jowl End Pieces
- (1.5 Cups) Masa Harina Flour, organic or non-GMO
- (1 Tbs) Sugar
- (1.5 tsp) Baking Powder
- (1/2 tsp) Baking Soda
- (1/2 tsp) Salt
- (2 eggs) Eggs (Extra-Large, 1 dz)
- (1.5 Cups) Buttermilk
Directions
Chop 1/4 lb bacon or jowl end pieces into small pieces. Cook in a 9" or 10" cast iron skillet over medium-low heat until the fat renders out. Remove from heat and set aside.
Preheat oven to 425.
Meanwhile, mix together thoroughly all dry ingredients in a medium bowl:
- Cornmeal (masa harina is preferred as it is more digestible than regular cornmeal)
- Sugar (optional)
- Baking powder
- Baking soda (omit if not using real buttermilk)
- Salt
Whisk eggs in a small bowl until frothy. Add buttermilk (or milk) and blend well.
Pour wet ingredients into dry and mix until moist, but do not overmix.
From the skillet, pour the cracklings and all but 1 Tbs of the liquid fat into the batter, mixing well.
Place the skillet back onto the stove and heat on high until fat just begins to smoke.
Remove from heat and pour the batter into the skillet, smoothing it out toward edges if needed.
Cook at 425 for 15-25 minutes until a toothpick poked in the center comes out clean. Serve warm with butter.
