Cracklin' Cornbread

1/4 cup butter or margarine 
2 cups self-rising cornmeal 
1/2 cup all-purpose flour 
2 1/2 cups buttermilk 
2 large eggs, lightly beaten 
1 cup cracklins* 
  
Place butter in a 9-inch cast iron skillet, and heat in 
a 425 degree oven 4 minutes. 

Combine cornmeal and flour in a large bowl; 
make a well in the center of the mixture.
 
Stir together eggs, buttermilk and cracklins; 
add to dry ingredients, stirring just until moistened. 
Pour over melted butter in hot skillet. 

Bake at 425 degrees for 25 to 30 minutes or until 
golden brown.  Yield 8 to 10 servings.

* 1 cup of cooked crumbled bacon ( 12 to 15 slices ) 
may be substituted for cracklins