Cracklin' Cornbread #cracklingcornbread ! #thresholdhomestead #nubiangoat #goatmilksoap

This is the video that I promised to share with you all a while ago. I am sorry it took so long to get it produced, as I am just learning how to edit and produce videos,. Thank you for your patience! Here is the recipe, as best as I could remember from the recording of the process of making it. I made a double recipe, but you can divide it in half, if you only need a smaller quantity. Gluten-Free Cracklin' Cornbread (you can use regular flour if you wish). 2 cups of Blackwells Cornmeal ( or any cornmeal of your choosing) 2 cups Allmond flour 1tsp baking soda 2 tsp baking powder 2 beaten eggs 2 cups buttermilk (I had to add about 1/4 cup more to get the consistency that I prefer) 1 cup lard 1 to 11/2 cups of Cracklin's Place lard into a cast-iron skillet and put it into the preheated oven @ 350* and leave it until the lard melts. Place cracklins into the skillet and heat on the stovetop until they are warm. While that heats up Combine all dry ingredients into the mixing bowl. Adding the 2 1/2 cups of buttermilk ( I added about 1/2 cup more). Add the eggs and stir until mixed well. Add the heated cracklins and about 1 cup of the lard to the mixture. It will sizzle,, then pour the mixture into the warm cast-iron skillet, leveling the mixture on top, and then place it into the oven, for 20 minutes, check to see if done or not. Mine took about 30-35 minutes to cook. Flip the cornbread out onto a plate, and enjoy it warm or let it cool. ENJOY! Check out my website for my blog post: www.sharonyarbrough.com Produced with CyberLink PowerDirector 18