Cracklin' Cornbread- Down Home Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1c Crumbled Cracklings1/4 c Low Fat Butter Substitute1 1/2 c Yellow Cornmeal1/2 c Flour3/4 t Baking Soda1T Baking Powder1/2 t Salt1 c Buttermilk2 Large Eggs
Preparation:
1. Packaged crackling tends to be a little hard to chew. Re hydrate it before you use it.
2. Place one cup of crackling in a saucepan. Add enough water to cover the cracklings. Bring the water to a boil. Lower the heat, cook on low for 15 minutes or until the crackling becomes tender.
3. Drain the water from the pan. Add the butter substitute and melt it over low heat.
4. Remove from the heat and let it cool while preparing the cornbread batter.
Cooking Method:
1. Preheat your oven to 425 Degrees F.
2. Mix the cornmeal, flour, baking soda, baking powder, salt and 1 cup of pork cracklings together in a mixing bowl.
3. Add buttermilk.
4. Pour the cornbread batter into the cast iron skillet. Bake at 425 for 20 to 25 minutes, or until the center is no longer wet and a toothpick come out clean. Enjoy!
1. Packaged crackling tends to be a little hard to chew. Re hydrate it before you use it.
2. Place one cup of crackling in a saucepan. Add enough water to cover the cracklings. Bring the water to a boil. Lower the heat, cook on low for 15 minutes or until the crackling becomes tender.
3. Drain the water from the pan. Add the butter substitute and melt it over low heat.
4. Remove from the heat and let it cool while preparing the cornbread batter.
Cooking Method:
1. Preheat your oven to 425 Degrees F.
2. Mix the cornmeal, flour, baking soda, baking powder, salt and 1 cup of pork cracklings together in a mixing bowl.
3. Add buttermilk.
4. Pour the cornbread batter into the cast iron skillet. Bake at 425 for 20 to 25 minutes, or until the center is no longer wet and a toothpick come out clean. Enjoy!
Nutritional Info Amount Per Serving
- Calories: 97.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.1 g
- Protein: 4.0 g
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