Grannie'S Cracklin' Cornbread

• 1/4 cup butter or margarine
• 2 cups self-rising cornmeal
• 1/2 cup all-purpose flour
• 2 1/2 cups buttermilk
• 2 large eggs, lightly beaten
• 1 cup cracklings*

1. Place butter in a 9-inch cast-iron skillet, and heat in a 425u0b0 oven 4 minutes.
2. Combine cornmeal and flour in a large bowl; make a well in center of mixture.
3. Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.
4. Bake at 425u0b0 for 25 to 30 minutes or until golden brown.
5. *1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.
6. Grannie's Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.

butter, cornmeal, allpurpose, buttermilk, eggs, cracklings

Taken from www.myrecipes.com/recipe/grannies-cracklin-cornbread (may not work)