Crackling Bread
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Crackling Bread (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Store-bought crisp pork cracklings stand in for home-rendered cracklings; naturally gluten-free as published.
Scalded cornmeal worked with crisp pork cracklings and formed into small cakes. Rich enough to eat without butter, and meant to be served very hot.
Why this complexity: Specialty ingredient: pork cracklings; Dough is formed by hand while warm.
Ingredients
- 4 cups cornmeal
- 3 teaspoons salt
- 2 cups pork cracklings (crisp chicharrones), lightly crushed
- Boiling water, as needed (about 2 cups)
Method
- Heat the oven to 400°F.
- Stir the cornmeal and salt together. Pour over enough boiling water to moisten well but not make a mush, and stir.
- Let the meal cool until you can handle it, then work the cracklings in with your fingers.
- Form into cakes about 4 inches long, 2 inches wide, and 1 inch thick. Makes about 12 cakes.
- Make 30 minutes, until firm and browned. Serve very hot, without butter.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.