Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BakingServes: 12Time: 45 minComplexity: 2/5

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

  1. Heat the oven to 400°F.
  2. Stir the cornmeal and salt together. Pour over enough boiling water to moisten well but not make a mush, and stir.
  3. Let the meal cool until you can handle it, then work the cracklings in with your fingers.
  4. Form into cakes about 4 inches long, 2 inches wide, and 1 inch thick. Makes about 12 cakes.
  5. Make 30 minutes, until firm and browned. Serve very hot, without butter.

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