Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 cup yellow or white cornmeal
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup sour milk or buttermilk
• 1 cup cracklins (crumbled)
• 1 beaten egg, room temperature

Instructions

1. Preheat the oven to 400 degrees.
2. In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk.   Stir in the cracklins and the egg.  Blend thoroughly.
3. Pour batter into a medium-size baking pan (8 1/2 by 4 1/2 inches), greased if not using a nonstick pan.  With a rubber spatula, smooth the surface.
4. Bake 30 minutes, until it is well-browned.  (Reduce oven by 25 degrees if using a glass pan.)

Preparation time: 25 minutes

Cooking time: 30 minutes

Yield: 8 to 10 servings

NOTE: Cracklin' Cornbread is best eaten warm.  It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

(Adapted from "The Complete Book of Breads", Bernard Clayton, Jr., Simon & Schuster, 1973)