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.