Crackling Cornbread Patties Pork Rind Cornbread Patties Recipes

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CRACKLING CORNBREAD



Crackling Cornbread image

This cornbread has crushed fried pork rinds in it. Haven't tried it. Just sounded interesting so I'm posting here to try in the future.

Provided by mailbelle

Categories     Breads

Time 45m

Yield 9 serving(s)

Number Of Ingredients 9

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter
1 1/2 cups fried pork rinds, coarsely crumbled (available in potato chip section)

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.

CRACKLING CORNBREAD PATTIES - PORK RIND CORNBREAD PATTIES



Crackling Cornbread Patties - Pork Rind Cornbread Patties image

Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Breads

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 1/2 cups cornmeal
3 cups water, boiling
1/4 teaspoon salt
1 cup pork rind, crushed (cracklings)
oil or other fat, for frying

Steps:

  • Preheat oil to about 350°F in a large skillet.
  • Mix corn meal, water and salt; add the crushed cracklings.
  • Form into oval patties and fry until golden brown.
  • Place in a hot oven to finish crisping.

CRACKLING CORNBREAD



Crackling Cornbread image

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

Provided by RSTANZA

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon shortening
1 cup pork cracklings (fried pork skins)
1 egg
1 jalapeno pepper, seeded and minced
1 cup buttermilk

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.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 20.4 g, Cholesterol 52.8 mg, Fat 11.8 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 1288.5 mg, Sugar 2.5 g

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Put some Southern-fried crackle in your next batch of cornbread by adding coarsely crushed fried pork rinds.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 5

2 eggs
1/2 cup MIRACLE WHIP Dressing
1/3 cup milk
2 pkg. (8-1/2 oz. each) corn muffin mix
3 cups fried pork rinds, coarsely crushed

Steps:

  • Preheat oven to 400°F. Beat eggs, dressing and milk in large bowl. Stir in corn muffin mix just until moistened. Add pork rings; mix lightly.
  • Spoon evenly into greased 13x9-inch baking pan; smooth top.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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