2 cups coarse ground yellow self-rising cornmeal 4 tablespoons melted lard
2 cups coarse ground yellow self-rising cornmeal
4 tablespoons melted larddivided
1 teaspoon kosher salt
2 eggs beaten
1 1/2 cups buttermilk
1 cup pork cracklins
Preheat your Traeger to 375 degrees. Add two tablespoons of the melted lard to a well-seasoned 9-inch Lodge cast-iron skillet. Place the skillet on the grill as it preheats.
Mix your cornbread batter by adding the cornmeal to a large mixing bowl. Add the salt and stir to blend. Form a well in the center of the meal and add the beaten egg, buttermilk, and remaining 2 tablespoons of lard.
Stir well to blend, making sure there are no lumps of dry cornmeal remaining in the batter. Add the pork cracklins and stir thoroughly to incorporate.
Carefully remove the pre-heated skillet from the grill. Swirl it around to evenly coat the bottom and sides with the hot grease. Turn the cornbread batter into the skillet, using a spatula or spoon to smooth it in an even layer across the skillet. Return the skillet to the grill and bake for 30 minutes until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
To serve, cut the cornbread into wedges and serve with a pat of softened butter.