Ageolcracklinbread Recipes

Steps:

• In the bowl of a stand mixer fitted with a dough hook, add the yeast, warm water or milk, 2 tablespoons flour and 1 tablespoon sugar. Let stand, undisturbed, until foamy, 8 to 12 minutes.
• In a separate bowl, whisk together the remaining flour and sugar with the milk powder and salt. Once the yeast is foamy, add the eggs and the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, then add the softened butter.
• With the mixer on medium-low, knead the mixture until it comes together into a stiff but stretchy dough, about 12 minutes. (At this point, the dough can be stored in a resealable plastic bag and slow-proofed in the refrigerator overnight. When ready to bake, remove from refrigerator and let sit to remove the chill, about 30 minutes.)
• Shape into a smooth ball, cover the bowl with plastic wrap and let stand until the dough doubles in size, 1 to 2 hours.
• Grease a standard 4-by-13-inch Pullman loaf pan and the inside of the lid with butter.
• Punch the dough down to deflate and turn out onto a lightly floured work surface. Shape the dough into a 10-by-12-inch rectangle and roll tightly into a 12-inch log. Transfer the dough, seam-side down, to the buttered loaf pan. Cover with a clean dish towel and allow the dough to rise again until it is just below the top edge of the pan, 1 to 2 1/2 hours, depending on the temperature of your kitchen.
• Heat the oven to 325 degrees. Slide on the lid and allow dough to continue rising for another 20 minutes. Resist the urge to peek at this point! The dough will have doubled in size and fill the pan, touching the lid. Any attempts to move the lid will deflate the dough, so trust the process.
• Transfer to the oven and bake the bread until it's set, about 30 minutes. Carefully slide off the lid and bake until the bread is just golden brown and sounds hollow when the surface is tapped, 15 to 20 minutes. An instant-read thermometer should read 190 degrees when inserted into the center of the loaf.
• Transfer to a wire rack, allowing the bread to cool slightly in the pan, about 20 minutes. Unmold and let the bread cool completely on the rack. Serve warm or toasted. (Baked bread can be frozen for up to 2 weeks.)

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
• Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
• Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Steps:

• Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.

Steps:

• Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
• In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
• Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
• Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
• Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.