Cornbread studded with lamb or goat cracklings leftover from rendering tallow is a rich, savory variation on a classic.
Yield: One 10 inch cast iron skillet (shorter/more portions) or one 8 inch cast iron skillet (tall wedges) or one serves 6-8
Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: Cracklings, Lamb Fat
Wrapping the cornbread in leaves is optional, but adds a festive, creative touch.