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| CHEESY CRACKLIN CORNBREAD | |
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1 1/2 c. cornmeal 1/2 c. all-purpose flour 1 tsp. bacon fat 1/2 tsp. baking soda 2 eggs 2 tsp. baking powder 1 tsp. sugar 1 tsp. salt Handful cracklings Handful diced Velveeta cheese Heat oven to 450 degrees. Place cast iron skillet with bacon fat in oven. Mix rest of ingredients except cheese and cracklings. Beat vigorously for 30 seconds. Add cheese and cracklings, stirring to evenly distribute. Remove skillet from oven and immediately pour in batter. It should sizzle when pouring. Bake until golden brown, 25 to 30 minutes. Serve warm. | |
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recipe reviews #100200
Derek (Alaska) says:
Everyone at work loved the recipe. I didn't use velveeta since I didn't have any. I thought it was a strange recipe for not having any liquids......thinking that maybe the velveeta would replace buttermilk. Since I didn't add any velveeta I added a cup of buttermilk and it turned out perfectly. This decision was done because even without any cheese, the mixture wasn't of a "Batter" consistency like the instructions suggest. So I felt that something was incorrect.
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