Best Crackling Cornbread Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
• Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.