Cracklin Cornbread

Cracklin Cornbread 1 C. pork cracklins 1/3 C. water 1 C. self rising cornmeal 3/4 C. self rising flour 1/4 C. vegetable oil 1 large egg, beaten 3/4 - 1 C. sweet milk (this is the one time I don't use buttermilk) bacon grease (you can use shortening) In a small pot add the cracklins and water, bring to a boil and cook for 1 minute. Remove from heat and drain off any excess water, set aside. Mix together the cornmeal and flour, add the oil and egg and stir in the milk starting with 3/4 C. Add a little more to thin if necessary (I like mine to be like a gravy consistency). Stir in the cracklins. Grease the inside of a 10" iron skillet with the bacon grease, give it a good coating. Pour the mixture into the skillet and bake in a preheated 425 degree oven for 20-25 minutes or until a toothpick inserted comes out clean.