Grannie's Cracklin' Cornbread

Yield: 8 to 10 servings

Ingredients

• 1/4  cup  butter or margarine
• 2  cups  self-rising cornmeal
• 1/2  cup  all-purpose flour
• 2 1/2  cups  buttermilk
• 2  large eggs, lightly beaten
• 1  cup  cracklings*

Preparation

Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.

Combine cornmeal and flour in a large bowl; make a well in center of mixture.

Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.

Bake at 425° for 25 to 30 minutes or until golden brown.

*1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.

Grannie's Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.