1 c. cracklings
1 1/2 c. cornmeal
4 tbsp. flour
1 tsp. salt
1 tsp. baking soda
1 beaten egg
1 1/2 c. thick buttermilk
1 tbsp. bacon fat

Cracklings are not easy to come by these days. Those sold in stores are often so hard and dry they break teeth out even after they are soaked in hot water. However, satisfactory substitutes for the genuine cracklings can be made by trimming the fat off a ham or a pork roast, cutting it into small pieces and browning it in a heavy skillet. Crisp bacon may also be substituted, but it is not quite the same as using cracklings.

Sift the dry ingredients together and then stir in the cracklings. Beat the egg in the buttermilk and add. Have melted fat in hot skillet and pour in batter. Bake at 450 degrees until brown.