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Pot Likker and Cracklin' Bread

Posted by Bruce Bilmes and Sue Boyle , October 19, 2008 00:23

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Nani Mathews of Atlanta Restaurant Examiner says the best place for Atlantans to show off the native cuisine to out-of-towners is Mary Mac's Tea Room (Roadfood.com review). She notes that if it's your first visit, you'll get the famous pot likker on the house. What's pot likker? It's the juice from the pot of long-cooked greens (see the Roadfood photo above), and it has a powerful flavor. On the side comes cracklin' corn bread for dunking. And what are cracklin's? They're crispy fried bits of pork fat and skin, and they are unspeakably delicious!

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10/19/2008 11:01:39 PM #

The cracklins in cracklin' bread (we take it as a given here that it means "corn bread" can be bought in bread-ready form from Andre's in Erwinville, LA (see Roadfood review) and doubtless other "specialty meat" shops, to use the local term. But if you have access to them, you can take any cracklins and process until coarsely ground in a food processor, then adding them to the batter. I've yet to make decent pot-likker, though.

For sources, check Roadfood for cajun meats, or simply use Google.

Rick Flynn |

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