Crackling Cornbread Recipes

CRACKLING CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
• In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
• Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.

CRACKLIN CORNBREAD RECIPE

Steps:

• Preheat your oven to 400 degrees F. Put the butter in the center of an 8" cast iron skillet and place it in the oven so it can get sizzling hot.
• Mix all of the dry ingredients, including cracklins in a large bowl.
• Mix the wet ingredients in a medium bowl.
• Combine the wet and dry ingredients. The batter will be very thick.
• Take the skillet out of the oven and pour the batter into the hot skillet.
• Reduce the oven temperature to 375 degrees F.
• Return the skillet to the oven and bake the cornbread for 25 minutes.
• Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad.
• Allow the cornbread to cool for 5 minutes before cutting and serving.

BEST CRACKLING CORNBREAD

Steps:

• Preheat oven to 450 degrees F.,.
• Grease frying pan or spray muffin tins with pam.
• Chop the onion into 1/8" - 1/4" cubes or pieces.
• Seed the jalapenos and chop into 1/8" pieces.
• Cut the cheese into 1/8" - 1/4" cubes or pieces.
• In large mixing bowl add 2 cups cornmeal.
• In small mixing bowl add 1 egg and beat, add buttermilk and mix well.
• Add egg & buttermilk mixture to cornmeal and mix well.
• Add the onions, jalapenos, cheese to the cornmeal and mix well.
• Add the cracklins to the cornmeal mixture and mix well.
• If the mixture is to thick add the reserved corn liquid and mix well.
• Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.

CRACKLING CORN BREAD

Steps:

• 1. This recipe is from my cookbook in a section called MAMA'S RECIPES a collection of Southern favorite recipes that my mom made when I was growing up as a kid.
• 2. PREHEAT OVEN TO 400 DEGREES F. Grease a 9 inch or 8X8 size baking dish. Mix dry ingredients in a medium size bowl and set aside. Then in another bowl beat together the wet ingredients, milk, eggs, vegetable oil until blended. Then pour into the dry mixture, and stir until it is combined. Stir in the pork rinds; mix but do not beat. Pour into prepared skillet or baking dish and bake for 30 to 35 minutes until golden brown.
• 3. NOTE: If cracklings are not readily available, use fried pork rinds(skins) usually found in the snack food section.

CRACKLIN' CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

MOMMA'S CRACKLIN CORNBREAD

Steps:

• 1. Pre-heat the oven to 400 F.
• 2. Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
• 3. In a medium-size bowl, mix the dry ingredients, stirring to combine.
• 4. In a second bowl, add the wet ingredients, mixing well.
• 5. Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
• 6. Bake at 400 F for 25 to 30 minutes.
• 7. NOTE: Over the years this recipe has been cooked in everything from cast iron skillets or corn cob molds, cake pans and even waffle irons. I have even spooned the mixture by the ladle into a skillet of hot oil and made individual servings of fried cornbread (called corn pones). It is a very versatile and forgiving recipe.

CRACKLING CORNBREAD

Steps:

• 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.

CRACKLING CORN BREAD

Steps:

• Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)