CRACKLING CORN BREAD

CRACKLING CORN BREAD
2 cups corn meal. 2 tsp. salt.
2 cups cracklings. Boiling water.
Pour enough boiling water over mixture of corn meal and salt to moisten but not enough to make a mush. When cool, work in the cracklings with the fingers. Form into small rolls and bake about 30 minutes. Serve without butter.
Cracklings are the scraps left over after trying out the fat. One-fourth cup oil may be substituted for the cracklings.

1 Comment

  1. beautifully described Christina . do you make chsakeceee i want to learn how gluten free and even sugar free using stevia would be the best .. hugs, sheila

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