Harold’s Cracklin’ Cornbread

Harold’s: they just dump all the ingredients in a big tub, stir away till well blended, scrape the batter into large pans, and bake till the cornbread is feather soft with a slightly crusty top. Sublime.

Makes 6 to 8 servings

INGREDIENTS:

• 1 cup finely diced salt pork
• 3 cups yellow cornmeal
• 1⁄2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 2 1⁄2 cups regular buttermilk
• 1⁄4 cup water
• 1⁄3 cup lard, melted
• 2 large eggs, beaten

INSTRUCTIONS:

1. Preheat the oven to 400°F. Grease a large baking pan or dish with butter and set aside.
2. In a skillet, fry the salt pork over moderate heat till well browned and crisp, about 10 minutes, then drain the cracklin’s on paper towels.
3. In a large mixing bowl, combine all remaining ingredients and stir till thoroughly blended. Scrape the mixture into the prepared baking pan or dish, and bake till golden brown, 25 to 30 minutes. Serve hot.