Ingredients55 m servings 254 cals
- 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.
- 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.
Per Serving: 254 calories; 11.8 g fat; 20.4 g carbohydrates; 13.5 g protein; 53 mg cholesterol; 1289 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 re...
this was really good... reminded me of the bread a friend's mom use to make years ago... thanks for the recipe! great one!
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 .
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