Magic Cracklin Bread
Makes 1 (9 to 10-inch) round loaf
2 pounds pork fatback (preferably with some meat in it), cut into 1 inch squares
2 tablespoons Chef Paul Prudhomme's Pork and Veal Magic®
1 1/3 cups all-purpose flour
½ cup corn flour (see Note)
½ cup cornmeal
2 tablespoons baking powder
½ teaspoon salt
1½ cup milk
2/3 cup sugar
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
how to prepare
NOTE: Preferred and available at many health food stores. Or substitute all-purpose flour.
Place the pork in a large skillet. Add just enough water to cover the bottom of the skillet. Turn heat to high and cook until cracklins are golden brown, crispy and crunchy, about 20 to 25 minutes, stirring occasionally. (If pork grease pops excessively, cover skillet with a screen or lid, leaving a small opening at one side of the skillet.) Drain on paper towels and let cool about 10 minutes. Place cracklins in a bowl and toss with 1 tablespoon of the Pork and Veal Magic®, then process a few seconds in a food processor or blender until coarsely chopped (make sure no large pieces remain). Set aside.
In a medium-size bowl, combine the flours, cornmeal, baking powder, salt, and the remaining 1 tablespoon Pork and Veal Magic, mixing well and breaking up any lumps.
In the large bowl of an electric mixer, beat the eggs and milk together a few seconds until frothy. Add the sugar and continue beating a few seconds more until the sugar is dissolved. Add the flour mixture and Magic Pepper Sauce® and beat until smooth, about 1 to 2 minutes. Add the cracklins and continue beating until thoroughly mixed, about 1 minute more. Pour mixture into an ungreased 9 to 10-inch heavy, ovenproof skillet (preferably cast iron). Bake at 350º until done and golden brown on top, about 35 minutes. Remove from oven and serve immediately.
Copyright © 1984 by Paul Prudhomme