2 cups cornmeal (I used self-rising.)
1 1/3 c. whole milk
¼ c. lard
1 cup cracklins (Out of my own rendered lard)
Preheat oven to 385 degrees. Start melting lard or bacon grease in iron skillet. You can heat it in the oven as it preheats, or on the stove top.
First, mix the egg together with the milk and the lard (or other cooking oil of choice. Lard goes well with the theme here.)
Add the 2 cups of cornmeal.
Mix the batter up, then add the cup of cracklins. Mix again to get everything incorporated.
Pour the batter into the hot skillet. (If it pops, that’s good!! I love that sound!)
Cook in the oven for 20-25 minutes, or until the top of the bread is good and browned.
There you have cracklin’ bread! This is as old-timey as it gets.