Sift corn meal, salt and soda together. Add milk and stir in cracklings. Form into oblong cakes and place on greased baking sheets. Bake, hot, for 30 minutes. CRACKLINGS: Cut fat back into thin 1-1/2 inch squares. Fry in deep fat until they are curled and golden brown. Drain cracklings on absorbent paper. Serve warm or cold or use for crackling bread. Tillamook County Pioneer Museum Origin: A Taste of Oregon Shared by: Sharon Stevens
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 37 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 1.6mg||1 %|
|Sodium 150.9mg||5 %|
|Potassium 395.6mg||10 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 51.9g|
|Protein 9.6g||14 %|
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Calories per serving: 314
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