- 2 cups unsifted stone-ground cornmeal (do not use granular supermarket meal)
- Âľ teaspoon salt
- Â˝ teaspoon baking soda
- 1 cup cracklinâ€™s (see headnote)
- 1Âľ cups sour milk or buttermilk
Cracklinâ€™s are the crisp meaty bits left after pork fat has been rendered into lardâ€”a delicious byproduct of the annual autumn hog killings.
- Preheat the oven to 400Â° F. Coat an 8 Ă— 8 Ă— 2-inch square pan with nonstick cooking spray and set aside.
- Combine the cornmeal, salt, and baking soda in a large mixing bowl; add the cracklinâ€™s, toss well to mix, then make a well in the middle of the dry ingredients.
- Pour the milk into the well in the dry ingredients and stir only enough to form a stiff dough. Scoop into the pan, spreading to the corners.
- Bake the cracklinâ€™ bread on the middle oven shelf for 30 to 35 minutes or until lightly browned and springy to the touch.
- Cut into squares and serve hot. No butter needed.