This recipe is from the Tuskegee cookbook.


3 ounces of salt pork, chopped
1 cup Mt. Folly Farm Hickory King Cornmeal or Bloody Butcher Cornmeal
¾ cup all-purpose flour
1 cup of milk
2 eggs
3 tablespoons of bacon drippings or vegetable oil
2 teaspoons of baking powder
1 teaspoon of salt
½ teaspoon ground nutmeg


Preheat oven to 425 degrees. To make cracklings, in saucepan cover salt pork with water. Bring to a boil and boil 2 minutes. Drain, rinse, and cover with water again. Bring to a second boil. Allow water to boil away. Reduce heat and fry until crisp. Remove cracklings to a paper-towel-lined plate and allow to drain. Grease a 10-inch cast iron skillet and place in oven. While skillet is heating, combine cornmeal and remaining ingredients in a medium bowl. Mix well. Gently stir cracklings into the batter. Remove pan from oven. Pour batter into pan and bake 35 to 40 minutes until golden.