Crackling Bread

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             FOOD FUNNY
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Here's a good one from lifetime subscriber Barbara Hunt:

The new supermarket near our house has an automatic water mister to keep
the produce fresh. Just before it goes on, you hear the sound of distant
thunder and the smell of fresh rain. When you approach the milk cases,
you hear cows mooing and witness the scent of fresh hay. When you
approach the egg case, you hear hens cluck and cackle and the air is
filled with the pleasing aroma of bacon and eggs frying. The veggie
department features the smell of fresh buttered corn. I don't buy toilet
paper there any more.

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             TODAY'S RECIPE
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Crackling, or "cracklins" as they are usually called, are the crispy,
crunchy things that remain after the fat has been rendered from pork.
Look for cracklins or fried pork skins in the snack food section of your
supermarket, or for "chicharrones" in any Hispanic market.

Crackling Bread

6 Tbs (90 ml) bacon grease or butter, melted
1 cup (250 ml) all-purpose flour
4 tsp (40 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) yellow or white cornmeal
1 egg, lightly beaten
1 cup (250 ml) milk
1 cup (250 ml) chopped crackling or fried pork skins

Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or 9-inch
(20 - 23 cm) cast iron skillet and place the skillet in a preheated 425F
(220C) oven until the grease sizzles. Tilt the pan thoroughly coat the
bottom and sides of the skillet before adding the batter. Meanwhile,
sift the flour, baking powder, and salt into a mixing bowl. Stir in the
cornmeal. Make a well in the center of the flour mixture and add the
beaten egg, milk, and remaining bacon grease. Beat vigorously for 1
minute, fold in the crackling, and pour into the hot skillet. Bake at
425F (220C) for 20 to 25 minutes, until golden brown.
Cut into squares or wedges.
Serves 6 to 8.
Received on Tue May 13 21:10:36 2008