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Although our last recipe from Big Mill Bed and Breakfast featured couscous, a somewhat exotic North African ingredient, a lot of down home cooking also goes on in that place. This recipe for home baked corn pone uses cracklins — pork rind, as they may be called where you live — which you can either chop or grind to suit your own taste. This is one of those simple home baked dishes that are so good you could eat them for breakfast, lunch, dinner, or all three! They’d make a good snack, too. You’ll find the Big Mill in Williamston, North Carolina.
If you’re looking for a sweeter version of cornbread, this Honey Cornbread recipe is what you need.
- 1 cup pork cracklins
- 2 cups fine ground corn meal (I use House-Autry)
- 2 Tablespoons self-rising flour
- 1 teaspoon salt
- pinch of sugar (optional)
- 1 cups warm water (add more if needed)
- Preheat oven to 400 degrees. Grease the pone pan with some really sturdy grease like Crisco or lard.
- Chop cracklins. If you don’t like brown flecks in the bread, then grind the cracklins.
- In a large mixing bowl stir together the cracklins, corn meal, flour, salt and sugar. Add the water slowly, stirring until the mixture is the consistency of pancake batter.
- Pour into pone pan, filling to the top. Bake until edges are brown and bread is crusty, 35-45 minutes. As soon as the bread is cool enough to handle, pop the pones out of the pan. Serve immediately while bread is hot.
