crackling cornbread
Ingredients
- Servings: 6
- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon shortening
- 1 cup lamb cracklings (fried lamb skins)
- 1 egg
- 1 jalapeno pepper, seeded and minced
- 1 cup buttermilk
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat an oven to 425 degrees f (220 degrees c). stir together the cornmeal, salt, and baking soda in a bowl; set aside. place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
- bring some water to a boil in a small saucepan. add the lamb cracklings and boil until tender, 5 to 8 minutes. once tender, drain, and reserve. meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
- bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. turn out a serving plate and cut into wedges; serve immediately.
No comments:
Post a Comment