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Doris Moody Yarbrough's Cracklin' Corn Bread
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Southern Recipe Restoration Project
The crackling corn bread recipe that follows was one of about a dozen submitted by reader Dewey Moody, who attributed it to a family cookbook titled "Moody Meal Memories, " a collection of recipes from "descendants of the I.A. Moody family who live in or around Wayne County, Ga." It was the specialty of a beloved aunt, Doris Moody Yarbrough.
Chef Dave Roberts, the former chef of Sam & Dave's BBQ1 & BBQ2 restaurants who is developing a new Southern restaurant, was interested in trying the recipe in his own well-seasoned skillet. He was so pleased with the result he decided to develop a main course (Country Ham-stuffed Chicken) and vegetable side dish (Dave's Creamed Sweet Onions) to complement it for a slightly updated blue-plate special. (He suggests rounding out the plate with braised kale or other greens.)
Hands on time: 10 minutes Total time: 30 minutes Serves: 6
Ingredients:
-
4 tablespoons vegetable oil, divided
3/4 cup cracklings
1 egg, beaten
1 cup buttermilk (more or less)
1 cup self-rising cornmeal
1 cup self-rising flour
Instructions:
Preheat oven to 450 degrees. Pour 2 tablespoons of oil into a 10-inch cast-iron skillet and heat until oil is very hot. Meanwhile, chop cracklings into fine pieces. Soak in small amount of hot water about 10 minutes; drain. In a medium bowl, beat egg, remaining 2 tablespoons oil and buttermilk until blended. In a large bowl, combine cornmeal and flour. Add wet ingredients and mix only until dry ingredients are blended with liquid. Fold in cracklings. Pour into hot skillet and bake until cooked through, about 15 to 18 minutes.
Notes:
The only change chef Dave Roberts made in the original recipe was cutting back on the cracklings (he thought a cup was too overpowering for modern tastes). Cracklings (the crunchy fried bits of pork skin) are available near the meat section at most supermarkets.
Nutrition:
Per serving: 257 calories (percent of calories from fat, 42), 7 grams protein, 32 grams carbohydrates, 2 grams fiber, 12 grams fat (3 grams saturated), 53 milligrams cholesterol, 576 milligrams sodium.
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