Smackin Cracklin Cornbread
An egg-free, not-so-traditional buttermilk cornbread, made with crushed saltine crackers, crumbled bacon, then shaped into two loaves and baked in loaf pans.
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.