Apr 042019

Cornbread is a staple here in Arkansas. I wonder how the locals would feel about this dish.

1/4 cup Bacon Drippings

1 cup Flour

1 cup Cornmeal

2 tablespoons Sugar

1 tablespoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Cracklins

1 cup Buttermilk

1 egg, slightly beaten

Heat oven to 450℉.

Place the bacon drippings in a 9-inch cast iron skillet and then place the skillet in the oven. Combine the flour, corn meal, sugar, baking powder, baking soda, salt and cracklins in a bowl and stir to mix. Add the buttermilk and egg, stirring until just mixed. Take the skillet from the oven, swirl the drippings carefully around the sides and pour it into the cornbread mixture. Stir until mixed and pour the mixture back into the skillet. Bake for 20 to 25 minutes until golden brown.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.