Cracklin' Cornbread- Down Home Recipe
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Cracklin' Cornbread- Down Home Recipe calories by ingredient
Introduction
Cracklin' Cornbread is one of my family's Thanksgiving tradition.Cracklings are pork skin that is fried until the fat is rendered off leaving tiny crispy pieces of skin.
You can substitute it with fried bacon. But beware! High Calories! Cracklin' Cornbread is one of my family's Thanksgiving tradition.
Cracklings are pork skin that is fried until the fat is rendered off leaving tiny crispy pieces of skin.
You can substitute it with fried bacon. But beware! High Calories!
Number of Servings: 12
Ingredients
-
1c Crumbled Cracklings
1/4 c Low Fat Butter Substitute
1 1/2 c Yellow Cornmeal
1/2 c Flour
3/4 t Baking Soda
1T Baking Powder
1/2 t Salt
1 c Buttermilk
2 Large Eggs
Directions
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!
