Adding cracklings to cornbread makes it extra savory and delicious. It also was a way int the south to use every bit of the butchered hog. The fat from the hog was cut in to strips and then frying them in a big pot, draining the grease off as needed until the fat strips were crunchy and golden. The crackings would be eaten as is or saved and added to other food recipes. Today you don't have to slaughter you pig but can buy right off the shelf cracklings. Better known today as Fried Pork Rinds.

3/4 cup yellow cornmea1
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter, melted
1 1/2 cups fried pork rinds, coarsely crumbled (available in the potato chips section of the supermarket)

1. Preheat the over to 400 degrees F. Grease an 8x8-inch square baking pan.

2.In a large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt; set aside

3. In a large bowl, beat together the milk, eggs and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted into center comes out clean.

4. Cool in the pan and cut into 9 squares.