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A southern buttermilk cornbread with crushed
saltine crackers and crumbled bacon.
Smackin Cracklin
Cornbread
- 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.
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