2 oz. salt pork, chopped
2 c. white corn meal, preferably stone ground
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 beaten eggs
About 1 c. buttermilk
Shortening

Cook salt pork slowly, stirring often until lightly browned. Mix and sift corn meal, baking powder, baking soda and salt. Mix eggs, buttermilk and 2 tablespoons fat from cracklings. Drain off remaining fat and reserve. Add liquid ingredients to corn meal. Add cracklings and stir until corn meal is dampened. Batter should be stiff enough almost to hold its shape when dropped from spoon.

In a skillet heat reserved fat (without sediment) or use shortening. Drop cornbread mixture from a spoon into fat to form cakes. Brown slowly on both sides. Makes about 12 corn cakes.