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CRACKLIN BREAD Recipe

Ingredients
  • 1 cup cracklins
  • boiling water
  • pinch of salt
  • 1 teaspoon baking powder
  • 2 cups cornmeal
  • 1/2 teaspoon soda
  • buttermilk
Directions
Mix cornmeal, cracklins, baking powder, soda and salt. Pour enough boiling water over mixture to scald. Pour in enough buttermilk to barely hold toether. Wet hands and shape into pones. Bake in greased iron skillet in hot oven until brown. You can also add chipped up cracklins into your regular cornbread mixture, omitting any grease and bake as usual in greased skillet.
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Glossary Terms
hawaiian sweet bread Glossary Term
A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.
enriched white bread Glossary Term
A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.
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pull-apart bread Glossary Term
A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.
spoon bread Glossary Term
A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.
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