I think i will stay with crackling bread, although I dearly love rolls made with squashed Irish potato. Never could figure why they call them Irish taters when they came from Peru?
2 1/2 cups white self rising corn meal
1 cup pork cracklings
pinch of sugar or 2 table spoons of honey
1/2 tea spoon of baking soda
3 table spoons cooking oil (lards better & has no trans fat)
clabbered milk as needed (you can use butter milk)
(if you use sweet milk leave out the bakeing soda.)
soak cracklings in one cup of milk, (they soften faster if you spin them and the milk in a food processor.)
Grease a 12 inch well seasoned cast iron skillet.
Set oven to 475 turn on oven.
Put skillet into oven.
In a large mixing bowl combine all other ingredients
Add milk and mix till batter is pan cake like (keep eye on skillet)
When oven reaches 475 take out skillet...OUCH... watch it that skillet is HOT.
Pour batter into hot skillet.
Return skillet to oven.
Bake 25 to 35 minutes or until crust is golden and batter pulls away from sides of skillet.
Remove skillet and quickly turn out onto a clean cotton towel spread on cutting board.
Serve with hot vegetable soup, red beans & rice, a hopping John,
homemade chili or just with a big chunk-o-butter. Great winter time fare.
Crumble leftovers into tall glass add sweet milk, black pepper and enjoy with a long handle tea spoon.
Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.