I love the Low Country of South Carolina and Georgia and consider it to be heaven on earth. Today, I am sharing some more pictures of Savannah and a cornbread recipe. I had forgotten how unique the cornbread and biscuits are at Mrs. Wilkes Boarding House because they are cut into squares. I know that isn’t that unusual for cornbread but it does seem unusual for biscuits. There are two reasons why I am sharing her recipe. First of all, I enjoy her cornbread so much and second I wanted to incorporate a cracklin cornbread recipe in this post. Cracklin cornbread was prepared in my home many times and I think cracklins were available this time of year because it was a time when the hogs on the farms were slaughtered.
What in the world are cracklins? I found this great explanation..
Cracklins, or cracklings, are pieces of pork fat and skin that have been deep fried so that they turn crispy and golden. There are numerous preparation techniques for this food, with slightly different end results, ranging from very heavy, greasy chunks to light, fluffy pork skins. Typically, communities that continue to raise and slaughter their own pigs will also produce cracklins, which are sometimes treated as regional delicacies. It is also sometimes possible to find them at a market or butcher’s, depending on where a person lives.
Food historians believe that cracklins probably emerged around the 1800s, in the British West Midlands, although they may well be older. They likely originated in attempts to render fat, because one traditional method for preparing cracklins also produces a large amount of lard, as the fat renders off while they cook. Typically, the end result will keep well at room temperature for a surprising amount of time, and most people eat cracklins as snack foods, although they may also be baked into breads, especially cornbread in the American south.
I my have shared some of these pictures earlier in the week; however, Savannah is such a pretty city that I think they are worth a second look.
I always think of Hilton Head Island, South Carolina and Savannah, Georgia as being more sophisticated places to live than the foothills of North Carolina. It was very surprising for me to read the food column in the Island Packet on the Sunday of our vacation and see a recipe for Cracklin Cornbread. I think that is one of the reasons why I love the Low Country. There are many new sophisticated Southern traditions mixed with some very old Southern traditions.
Happy Friday Everyone!!!