Cracklings are the crunchy brown bits left over after rendering pork fat into lard. In the old days there were plenty of cracklings at hog butchering time. Today, unless you raise hogs, you'll have to buy fresh pork fat from your butcher (some will give it to you) and make your own cracklings.
Render pork fat in a large iron skillet over moderately low heat, stirring now and then, until all fat is melted and cracklings are crisp and golden brown;this will take about 45 minutes. Watch carefully and reduce heat if fat threatens to smoke and burn. Drain cracklings on paper toweling and cut up any big pieces; save drippings to use in cooking.Preheat oven to 400 F. Mix flour with the corn meal, soda, and salt; add cracklings and toss to mix.Combine drippings and buttermilk, pour into meal mixture; and stir to mix. Shape into hamburger size patties or oblong cakes and bake on a greased baking sheet about 25 minutes or until lightly browned and firm.Serve hot (no butter needed).