Cracklin Corn Pone Bread
Cracklins used to be common fare on southern tables. Sometimes you have to go back to your roots and eat the food of your heritage.
Prep Time10 mins
Cook Time33 mins
Total Time43 mins
Servings: 16 pone bread
- 1 cup pork cracklins
- 2 cups fine ground cornmeal I use House-Autry
- 2 Tablespoons self-rising flour
- 1 teaspoon salt
- pinch of sugar optional
- 1 cups warm water add more if needed
Preheat oven to 400 degrees. Grease the pone pan with some really sturdy grease like Crisco or lard.
Chop cracklins. If you don't like brown flecks in the bread, then grind the cracklins.
In a large mixing bowl stir together the cracklins, corn meal, flour, salt and sugar. Add the water slowly, stirring until the mixture is the consistency of pancake batter.
Pour into pone pan, filling to the top. Bake until edges are brown and bread is crusty, 35-45 minutes. As soon as the bread is cool enough to handle, pop the pones out of the pan. Serve immediately while bread is hot.
Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 63mg | Fiber: 1g | Calcium: 0.1% | Iron: 3.4%