CRACKLIN CORNBREAD RECIPE
Cracklin cornbread has a texture and flavor that goes well with any meal.
Provided by Debby Mayne
Categories Side Dishes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Put the butter in the center of an 8" cast iron skillet and place it in the oven so it can get sizzling hot.
- Mix all of the dry ingredients, including cracklins in a large bowl.
- Mix the wet ingredients in a medium bowl.
- Combine the wet and dry ingredients. The batter will be very thick.
- Take the skillet out of the oven and pour the batter into the hot skillet.
- Reduce the oven temperature to 375 degrees F.
- Return the skillet to the oven and bake the cornbread for 25 minutes.
- Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad.
- Allow the cornbread to cool for 5 minutes before cutting and serving.
Nutrition Facts : Calories 257 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 333 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CRACKLING CORNBREAD
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
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
MOMMA'S CRACKLIN CORNBREAD
I came across this recipe a few years ago when going through a box of old papers. Since we lived in the country in Oklahoma when I was a child, we had pigs, chickens, a garden, etc. so everything was made from scratch...and we wasted nothing. The original recipe called for fresh, fried pork skin pieces (yes, from a freshly...
Provided by Jeanne Benavidez
Categories Other Breads
Time 45m
Number Of Ingredients 10
Steps:
- 1. Pre-heat the oven to 400 F.
- 2. Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
- 3. In a medium-size bowl, mix the dry ingredients, stirring to combine.
- 4. In a second bowl, add the wet ingredients, mixing well.
- 5. Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
- 6. Bake at 400 F for 25 to 30 minutes.
- 7. NOTE: Over the years this recipe has been cooked in everything from cast iron skillets or corn cob molds, cake pans and even waffle irons. I have even spooned the mixture by the ladle into a skillet of hot oil and made individual servings of fried cornbread (called corn pones). It is a very versatile and forgiving recipe.
CRACKLIN' CORNBREAD
Cornbread is almost a religion in the South. I've developed this recipe over the years. It's for a unique style called "cracklin' cornbread," which is a cornbread where any sort of ham or bacon, or even sausage, is cooked until the fat is rendered and the crispy cooked pork is put into cornbread.
Provided by Sean Brock
Categories side-dish
Time 50m
Yield 10 servings
Number Of Ingredients 7
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.
CRACKLIN CORNBREAD - DOWN HOME GOOD
This Cornbread is so good. For those of you who don't know what cracklin is, it's country cured port fat bacon. A must try!
Provided by Chef Eileen
Categories Breads
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Generously grease pan or skillet to be used and pre-heat oven to 450 degrees.
- Measure cornmeal into bowl and gradually ad buttermilk.
- Add the egg and cracklins.
- Pour into hot pan and bake for 10-15 minute.
- ENJOY!
Nutrition Facts : Calories 126.4, Fat 2, SaturatedFat 0.6, Cholesterol 28, Sodium 429.3, Carbohydrate 23.3, Fiber 2, Sugar 1.9, Protein 4.6
CRACKLIN' CORNBREAD
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.
CRACKLIN CORNBREAD
This is a less sweet and dryer cornbread, but it's like grandma made. goes good with beans and greens.
Provided by Cookin In Texas
Categories Breads
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 252.9, Fat 11.5, SaturatedFat 3.8, Cholesterol 80, Sodium 739.5, Carbohydrate 31.6, Fiber 2, Sugar 4.5, Protein 6.9
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- Preheat the oven to 425. Place the butter into the cast iron skillet and put the skillet into the oven while the oven heats. Once the oven comes to temperature, leave the cast iron skillet in the oven for an additional 5 minutes.
- While the oven is heating, mix cornmeal, flour, buttermilk, eggs, hot sauce and salt together very well. (Feel free to beat the eggs before mixing, but it isn’t necessary).
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- When the skillet has been in the oven for the additional 5 minutes, remove with oven mitts (don’t burn yourself, the pan is 425 degrees!) and set on a hot pad. Add the batter all at once to the skillet and don’t worry too much about smoothing it out. Just get it right back into the oven.
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