Crackling Corn Bread

• 6 tablespoons butter or bacon grease
• 2 cups stone-ground cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped

1. Preheat the oven to 450 degrees.
2. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame.
3. Heat until the bubbling subsides.
4. Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk.
5. Add the eggs and cracklings or bacon.
6. Stir in the melted butter or grease and pour the batter into the hot skillet.
7. Bake for 25 minutes, or until golden brown.
8. Let cool 15 minutes, then invert over a plate or cooling rack.
9. Serve warm.
10. The cracklings respond especially well if the corn bread is toasted the next day.

butter, stoneground cornmeal, baking soda, baking powder, salt, buttermilk, eggs, cracklings

Taken from cooking.nytimes.com/recipes/1013096 (may not work)