Cracklin Cornbread Down Home Good Food

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.

AGE-OL' CRACKLIN' BREAD

Steps:

• Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.

CRACKLIN CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Grease a 9x9 inch square baking dish.
• In a medium bowl, mix together the eggs, shortening and milk.
• In another bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt.
• Mix dry ingredients with wet ingredients until smooth,.
• Fold in pork cracklin's.
• Pour the batter into the prepared baking pan.
• Bake for 25 to 30 minutes,.
• Until toothpick inserted in center comes out clean and the top is slightly brown.

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.

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.

SOUTHERN CRACKLIN' CORNBREAD

Steps:

• Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
• Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
• Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.

CRACKLIN' CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
• In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
• Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
• Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
• Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.