Smackin Cracklin Cornbread

[Guest guest]

Smackin Cracklin Cornbread

A southern buttermilk cornbread with crushed saltine Crackers and

crumbled bacon.

8 strips bacon

2 cups yellow or white cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups saltine crackers, crushed

1 1/2 cups buttermilk

1 tablespoon all-purpose flour

2 teaspoons butter, melted

In a medium skillet over medium heat, cook bacon until crisp.

Remove and drain.

Set aside.

When cool crumble.

In a large bowl, beat together cornmeal, baking powder, salt, crushed

crackers,

buttermilk, flour, melted butter and bacon.

Shape into two loaves to fit loaf pans.

Bake in a 450°F (230°C) oven for 20 minutes or until done in center.

Remove and cool on wire racks.

Makes 16 servings.

[Guest guest]

, Now, this is a new recipe. Never though of the saltines. Sounds

good but might want to add a little ceyanne pepper or some jalapenos to at

least one batch.

Cy

From: blind-diabetics

[mailto:blind-diabetics ] On Behalf Of Lee Holbert

Sent: Sunday, May 20, 2012 8:31 PM

To: blind-diabetics

Subject: Smackin Cracklin Cornbread

Smackin Cracklin Cornbread

A southern buttermilk cornbread with crushed saltine Crackers and

crumbled bacon.

8 strips bacon

2 cups yellow or white cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups saltine crackers, crushed

1 1/2 cups buttermilk

1 tablespoon all-purpose flour

2 teaspoons butter, melted

In a medium skillet over medium heat, cook bacon until crisp.

Remove and drain.

Set aside.

When cool crumble.

In a large bowl, beat together cornmeal, baking powder, salt, crushed

crackers,

buttermilk, flour, melted butter and bacon.

Shape into two loaves to fit loaf pans.

Bake in a 450°F (230°C) oven for 20 minutes or until done in center.

Remove and cool on wire racks.

Makes 16 servings.

[Guest guest]

Cy, now you got it going on there.

Nothing like some cracklin bread smile.

Junior Lolley KG4itd

Liberty County Emergency Coordinator

Smackin Cracklin Cornbread

Smackin Cracklin Cornbread

A southern buttermilk cornbread with crushed saltine Crackers and crumbled

bacon.

8 strips bacon

2 cups yellow or white cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups saltine crackers, crushed

1 1/2 cups buttermilk

1 tablespoon all-purpose flour

2 teaspoons butter, melted

In a medium skillet over medium heat, cook bacon until crisp.

Remove and drain.

Set aside.

When cool crumble.

In a large bowl, beat together cornmeal, baking powder, salt, crushed

crackers, buttermilk, flour, melted butter and bacon.

Shape into two loaves to fit loaf pans.

Bake in a 450°F (230°C) oven for 20 minutes or until done in center.

Remove and cool on wire racks.

Makes 16 servings.