This cornbread has an almost puddinglike interior, a crunchy top, and golden brown edges.
Preheat the oven to 425┬░F.
Rinse quickly, then pat dry:
4 ounces fatty salt pork
Slice off and discard the rind, then cut the pork into 1/4-inch dice. (If the pork is too soft to cut easily, freeze it for 30 minutes.) Turn into a heavy 9- or 10-inch skillet, preferably cast-iron, and cook over medium heat until very brown and crisp and the fat is rendered. Remove the skillet from the heat.
Whisk together thoroughly in a large bowl:
3/4 cup cornmeal
3/4 cup all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk until foamy in another bowl:
2 large eggs
Whisk in:
1 1/2 cups buttermilk
Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the cracklings and all but 1 tablespoon of the fat in the skillet. Set the skillet over high heat until the fat smokes. Remove from the heat and pour in the batter all at once. Immediately set in the oven and bake until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Serve at once, either plain or with:
