Crackling Cornbread
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This is a variation of the cornbread recipe above, but is actually the one Christy uses because she says it's even more authentic. The ratios of corn meal and flour are a bit different and it makes for a "crumblier" result. Both recipes are not the sweet kind we're used to from the boxed mixes!
Ingredients
  • 1½ cups corn meal
  • ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 egg
  • 1 cup crumbled crisp bacon cooked in a cast iron pan (this is a lot of bacon... feel free to use a bit less but don't rinse out the pan it's cooked in)
Instructions
  1. Preheat oven to 450 degrees.
  2. Sift together dry ingredients.
  3. Add buttermilk and egg, stirring until well-mixed.
  4. Season bacon crumbles with salt (optional!) and fold in last.
  5. Pour batter into the same cast iron pan you cooked the bacon in, making sure it's very hot and well-coated with the bacon grease. You can also use a muffin pan(12 muffins).
  6. Bake for about 25 minutes, until toothpick inserted in the middle comes out clean.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/12/30/southern-comfort-for-the-new-year/