Rustic Lamb Crackling Cornbread Recipe

Lamb crackling cornbread wrapped in wild leaves

5 from 1 vote

Rustic Lamb Crackling Cornbread Recipe

Cornbread studded with lamb or goat cracklings leftover from rendering tallow is a rich, savory variation on a classic. Yield: One 10 inch cast iron skillet (shorter/more portions) or one 8 inch cast iron skillet (tall wedges) or one serves 6-8

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Southern

Keyword: Cracklings, Lamb Fat

Servings: People

Calories: 338kcal

Equipment

1 8 inch cast iron pan

Ingredients

1 cup cornflour
1 cup all purpose flour or equivalent
¾ cup coarsely chopped lamb cracklings leftover from rendering tallow. You will need to render about 3 lbs of tallow to get the needed amount of cracklings.
1.5 teaspoons kosher salt
2 teaspoons baking powder
1 cup buttermilk
4 ounces 1/2 cup rendered lamb fat
½ cup white sugar
1 egg
6-8 wild leaves such as amaranth, cabbage, chard, etc optional

Instructions

Preheat the oven to 350F
Blanch the leaves if using in lightly salted water until just wilted (about 5 seconds) and set aside to cool.
Meanwhile, warm the chopped cracklings in the lard and set aside to cool.
In a bowl, mix the flour, baking powder, salt, and sugar.
Add the eggs, warm cracklings, lard, buttermilk and cornmeal, mix well, then fold in the flour until thoroughly combined.
Pour the batter into a greased 10 inch cast iron skillet and bake at 350 for 20 minutes, or until a skewer stuck in the middle comes out clean. Serve hot from the pan with soft butter and maple syrup, if desired.

Notes

Wrapping the cornbread in leaves is optional, but adds a festive, creative touch.

Nutrition