Long before the arrival of European settlers, a form of cornbread was being made by Native Americans in North America. Indians used cornmeal mixed with water and salt to make a simple dough that they baked or fried. Dependent on the natural resources of their new home, colonists arriving in the New World quickly embraced the dish and adapted it to their tastes. Cornbread, which is a type of quick bread typically leavened by baking powder, became increasingly popular during the Civil War because corn was cheap and plentiful. Regional varieties exist today, with the Northern recipes tending to be more cake-like and sweet while Southern versions use smaller amounts of flour and sugar, if any. The origin of crackling cornbread, made with the addition of fried pork rinds known as "cracklings," is unknown, although it is a common recipe in Southern cookbooks.
Recipe Servings: 8
Ingredients
Directions
Notes
Preheat the oven to 425°F.
Place the butter in a 9-inch cast iron skillet and heat it in the oven for 4 minutes.
Whisk together the cornmeal and flour in a large bowl and make a well in the center.
Combine the buttermilk, eggs, and cracklings in a bowl and then add it to the dry ingredients, stirring just until moistened.
Pour the mixture over the melted butter in the hot skillet.
Bake for 25–30 minutes or until golden-brown.
Remove the bread from the oven and let it cool before slicing and serving with butter on the side for an optional topping.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.