Crackling Cornbread

Oxmoor House
about 20 servings


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3 cups cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk
4 eggs, beaten
1/4 cup vegetable oil
3 cups cracklings


Sift together cornmeal, flour, and salt in a large mixing bowl.

Dissolve soda in buttermilk; add to flour mixture, stirring until well blended.

Add eggs, oil, and cracklings, stirring just until dry ingredients are moistened.

Pour batter into a well greased 10 1/2-inch cast-iron skillet. Bake at 350° for 15 minutes. Increase temperature to 425°, and bake an additional 25 minutes or until lightly browned. Cut into wedges, and serve warm with butter.

Created date

February 2010