Beyond the Boil: More Low Country Cuisine
The Chicken Bog was delicious and easy to make in a DO at camp. I'm working on trying then posting low country recipes that go beyond the usual low country boil. Here's the next one we liked. Ol...
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Low Country Cracklin Cornbread
Ingredients
• 1 egg
• 1 cup whole buttermilk
• 1 1/2 cups white cornmeal
• 1 cup all purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup diced pork cracklin’s
Shortening or bacon fat
Preheat the oven to 350 degrees F. Use the bacon fat or shortening to grease a 12” cast iron skillet. Put skillet in the oven to preheat.
Mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklins. Pour into the hot skillet and bake 30 to 40 minutes until center is set.
Butter the top while cornbread is still hot.
Ingredients
• 1 egg
• 1 cup whole buttermilk
• 1 1/2 cups white cornmeal
• 1 cup all purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup diced pork cracklin’s
Shortening or bacon fat
Preheat the oven to 350 degrees F. Use the bacon fat or shortening to grease a 12” cast iron skillet. Put skillet in the oven to preheat.
Mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklins. Pour into the hot skillet and bake 30 to 40 minutes until center is set.
Butter the top while cornbread is still hot.
