Ingredients

1/4 cup butter
2 cups stone-ground yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
2-3 tablespoons cracklings (or bacon pieces)
2 cups buttermilk
2 eggs

Directions

Preheat oven to 425 degrees. Melt butter by heating it briefly in 8-inch baking pan. In the large bowl, mix cornmeal, salt, baking soda and cracklings. Stir in buttermilk. Beat eggs well in small bowl and add them to batter. Stir in the melted butter last. Pour batter into hot, greased pan and bake about 30 minutes, until brown edges pull away from pan and the center of the bread bounces back when pressed. Cut in 2-inch squares and remove from pan before bread cools. Serve warm. Serves 16.