Old Timey Cracklin’ Cornbread

contributed by Laurel Turner

2 tblsp. vegetable oil
1 cup self rising cornmeal
1 cup self rising flour
1 tsp. baking soda
4 tblsp. white sugar
1-1/2 cup buttermilk (or more, if needed)
1 egg, beaten
1/3 cup crushed pork cracklins

Preheat oven to 350°. Cover the bottom of a cast iron frying pan with the vegetable oil. Put frying pan into hot oven while you are mixing together cornbread ingredients.
Combine cornbread, flour, baking soda, and sugar in a large mixing bowl. Pour in buttermilk and add egg to mixture. Using a fork, mix all ingredients until well combined. Fold in cracklins. Remove pan from oven and pour cornbread mixture into the center of the hot oil. Spread mixture to edges of pan and return to oven. Cook for 30 minutes until cornbread is golden brown. Serve buttered with Georgia Cane Syrup. Mmmm-mmm!

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