HOMEMADE VEGETABLE SOUP AND CRACKLING CORN BREAD

1
Jewel Hall

By
@0124

This fantastic meal is so delicious !! Long time ago farmers used to have a "Hog Killing Day" and other farmers would pitch in to help out. It was an all day big job. Part of that work was rendering out pork fat to make cracklings and lard. Then it was canned homemade vegetable soup and crackling corn bread. What an awesome taste that can never be forgotten....You must try this if you have never tasted these foods, get ready for a lip smacking meal.

Rating:

★★★★☆ 7 votes

Comments:
Serves:
8 to 10
Prep:
1 Hr
Cook:
2 Hr

Ingredients

  • CRACKLING CORN BREAD

  • 1 lb
    salt pork
  • 2 c
    self rising cornmeal
  • 1 c
    self rising flour
  • 1 Tbsp
    sugar
  • 2 Tbsp
    bacon drippings
  • 1 large
    egg
  • 1 c
    butter milk
  • 2 c
    pork cracklings
  • HOMEMADE VEGETABLE SOUP

  • 1 c
    sliced fresh okra or a 10 oz bag frozen
  • 3
    ears of corn cut from ears or 2/3 cup canned corn
  • 3
    fresh tomatoes chopped or 16 oz canned tomatoes
  • 3 c
    chopped cabbage
  • 3 medium
    carrots, sliced
  • 3
    stalks of celery, chopped
  • 1 large
    onion, diced well
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 2 tsp
    bacon or fat back drippings
  • 1 qt
    water
  • 1 c
    beef broth
  • 1 medium
    can of chopped green chillies

How to Make HOMEMADE VEGETABLE SOUP AND CRACKLING CORN BREAD

Step-by-Step

  1. CRACKLINGS: CUT PORK FAT BACK INTO SMALL PIECES, PLACE IN A BLACK IRON SKILLET ON MED LOW HEAT AND COOK STIRRING FREQUENTLY UNTIL BROWNED WELL. REMOVE FROM PAN AND DRAIN ON PAPER TOWELS. MAY WANT TO CRUMBLE THE CRISP COOKED PORK, SAVE DRIPPINGS.
  2. CRACKLING CORNBREAD: MIX FIRST 6 INGREDIENTS; ADD THE 2 CUPS OF THE COOKED CRACKLINGS. PRE HEAT OVEN TO 425 DEGREES. GREASE A 10 INCH BLACK IRON SKILLET, POUR MIXTURE INTO IRON SKILLET AND COOK UNTIL TOP IS GOLDEN BROWN, ABOUT 45 MINUTES.
  3. HOMEMADE VEGETABLE SOUP: PLACE ALL INGREDIENTS IN A 6 QT. SAUCEPAN, INCLUDING THE WATER AND BROTH. BRING TO A ROLLING BOIL STIRRING FREQUENTLY; REDUCE HEAT, COVER AND COOK FOR 2 HOURS. ADJUST SEASONING TO TASTE. SERVE WITH THE CRACKLING CORNBREAD
  4. OPTIONAL TO SOUP: BROWN 1 POUND OF GROUND BEEF AND DRAIN, ADD TO COOKED SOUP AND COOK AN EXTRA 30 MINS ON LOW.

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