Today is the 5oth anniversary of To Kill A Mockingbird, so I thought I would repost the Food In Fiction recipes from last year.
Originally posted October 21, 2009
The book that had the greatest influence over me as a child was To Kill A Mockingbird, by Harper Lee. I read it for the first time when I was 12 and have read it every year or two since. My Gram Rullo gave me a hardbound copy that is probably my favorite gift ever – except for the two special rings my brothers won at the county fair when they are little and gave to me. Those I keep in a ring case in my jewelry box.
To Kill a Mockingbird is filled with food, good southern food, that as a child I’d never heard of before. It was an exotic world filled with scuppernongs and Lane cakes and of course, Bo Radley. I’ll start with Crackling Bread:
Perhaps Calpurnia sensed that my day had been a grim one: she let me watch her fix supper. “Shut your eyes and open your mouth and I’ll give you a surprise,” she said. It was not often that she made crackling bread, she said she never had time, but with both of us at school the day had been an easy one for her. She knew I loved crackling bread. “I missed you today,” she said.
- 1 1/2 c. cracklings or crisp bacon, chopped
- 1 1/2 cups white cornmeal
- 3 tbsp flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cup buttermilk
- 1 egg, beaten
Preheat oven ot 450° and grease a heavy oven-proof skillet (cast iron works great). Or preheat to 350° and grease 12 count muffin tin, but do not preheat the tin.
Sift together dry ingredients and then mix in cracklings. Make a well in the center of the dry ingredients and add buttermilk and egg. If batter seems to thick, you can add a bit of water. Pour into a hot, greased skillet. Bake in 450 degree oven (or 375 degrees for muffins) for about 25 minutes or until light brown.