Noticed above references to "cracklin (corn) bread" . Though I’m probably the world’s biggest cornbread fan (regular cornbread in all shapes & sizes, baked or fried, hot water bread, corn dodgers, Mexican cornbread, etc., etc.), and can eat it any time, any way its servied, I’ve always found cracklin bread to be too greasy to me; the grease of the cracklins in the bread detracting from the wonderful taste of cornbread. Know lots of people who really love it, but adding the cracklins to the batter just ruins good cornbread for me.