Grannyscracklinbread Recipes

CRACKLIN' CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
• In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
• Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
• Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
• Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.

GRANNY'S QUICK CRACKER SPREAD

Steps:

• Mix all ingredients together.
• Use as cracker spread or as a dip.

CRACKLIN' CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

GRANNY'S SOUTHERN CORNBREAD DRESSING

Steps:

• Heat oven to 400 degrees .
• Make cornbread by mixing cornmeal, flour, oil, eggs, buttermilk and milk.
• Stir until well blended. Stir in celery and onion.
• If the batter is too thick, add more milk. (should be pourable).
• Pour into greased hot iron skillet (if you have one, if not get one, they aren't expensive and you can get them at Wal Mart. I have one I use just for cornbread!).
• Bake for 30 minutes or until top is light brown.
• When done and cooled down a bit. Crumble into a large bowl.
• Add bread pieces, butter and seasonings. Mix well.
• Start adding chicken or turkey broth, stirring and adding more broth as needed. (important: add broth until you think it is just right, then add more. It will soak up and dry out in the oven).
• Adjust seasoning to taste. (appoint someone special).
• Pour into a grease 13x9-inch (3-quart) baking dish or pan.
• Bake at 400 degrees for 30 minutes or until golden brown. Serve with gravy.
• Note: Broth made from boiling a hen will be best but canned will work.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
• Whisk together the flour, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
• Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.