Great comfort food, good with just a glass of milk, enjoy

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.

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  • Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.

  • Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Nutrition Facts

253.8 calories; 13.5 g protein; 20.4 g carbohydrates; 52.8 mg cholesterol; 1288.5 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2010
Having made them many times in my youth cracklins are not fried pork skins. They are the by product (solid pieces of skin and attached fat) remaining after boiling the lard out. If you use real cracklins you do not need to boil them before mixing into the cornbread batter. Read More
(35)

Most helpful critical review

Rating: 3 stars
10/02/2011
This recipe turned out good however another method is to frie the cracklings in cast iron pan. Empty most of the grease then place cornbread batter over crackilings and bake. Turns out great. Read More
(10)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/17/2010
Having made them many times in my youth cracklins are not fried pork skins. They are the by product (solid pieces of skin and attached fat) remaining after boiling the lard out. If you use real cracklins you do not need to boil them before mixing into the cornbread batter. Read More
(35)
Rating: 5 stars
06/23/2009
this was really good... reminded me of the bread a friend's mom use to make years ago... thanks for the recipe! great one! Read More
(20)
Rating: 3 stars
10/02/2011
This recipe turned out good however another method is to frie the cracklings in cast iron pan. Empty most of the grease then place cornbread batter over crackilings and bake. Turns out great. Read More
(10)
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Rating: 3 stars
03/06/2013
I am glad I tried this.. it had an interesting texture and was fun to make. I personally prefer some flour in my cornbread so next time I'll probably add some.. the flavor was good Read More
(1)
Rating: 4 stars
07/02/2011
This is the orignal recipe it was good. So I made it with a extra egg 1/4 teaspoon baking soda and 2 tpoon of baking powder 1/4 cup of sugar and half cup of flour. Read More
(1)
Rating: 1 stars
11/13/2019
I had to add another cup of meal...... it was way too watery Read More
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