Choctaw Crackling Bread, Texas Native American
Recipe: #20473
August 06, 2015
Categories: Breads, Bacon, Native American, Southwest, Oven Bake, Quick Breads, more
"Note: To make cracklings, cut fat from fresh pork into small pieces, add a small amount of water to prevent burning at first, then fry very slowly in heavy frying pan or kettle until fat is crisp. Drain thoroughly. San Antonio Light, April 12, 1937, his grandma part Cherokee Indian and her cracklin' bread was never baked, she fried it. Kind of like corn pone or just use pork rinds lol. Yields 9 (3-inch) squares."
Ingredients
Nutritional
- Serving Size: 1 (187.1 g)
- Calories 291.3
- Total Fat - 8.3 g
- Saturated Fat - 3.1 g
- Cholesterol - 91.6 mg
- Sodium - 885.7 mg
- Total Carbohydrate - 41.1 g
- Dietary Fiber - 2.5 g
- Sugars - 7.9 g
- Protein - 13.8 g
- Calcium - 207.5 mg
- Iron - 1.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift flour before measuring, then sift again with baking powder, soda, salt and sugar; mix with cornmeal .
Step 2
Beat egg well, add milk and combine with dry ingredients, stirring only until flour disappears. Add corn. Add fat and cracklings.
Step 3
Bake in (with bacon grease) greased pan in moderately hot oven (400 degrees F.) about 40 minutes (check mine gets done faster).
Step 4
Serve hot with butter.
Tips
No special items needed.