To most of you Nothherners this bread may seem a bit unusual, but to many of us Southerners, we were introduced to this bread as kids by our parents & grand parents. I have no idea how this recipe was derived, but when the hogs were killed and they had the rind or skin from the pigs they would dry it out, fry it till it were crisp, and then add it to the Corn Bread to give it some texture, the bread was usually served with Beans, peas & Greens, & other staples like cabbage etc. It was hearty, very tasty & filling. It kept you full for a long time to do hard labor in the fields and on the farm.
1This recipe is from my cookbook in a section called MAMA'S RECIPES a collection of Southern favorite recipes that my mom made when I was growing up as a kid.
2PREHEAT OVEN TO 400 DEGREES F. Grease a 9 inch or 8X8 size baking dish. Mix dry ingredients in a medium size bowl and set aside. Then in another bowl beat together the wet ingredients, milk, eggs, vegetable oil until blended. Then pour into the dry mixture, and stir until it is combined. Stir in the pork rinds; mix but do not beat. Pour into prepared skillet or baking dish and bake for 30 to 35 minutes until golden brown.
3NOTE: If cracklings are not readily available, use fried pork rinds(skins) usually found in the snack food section.