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momma's cracklin cornbread

★★★★★ 2
a recipe by
Jeanne Benavidez
Odessa, TX

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 slaughtered hog) and the grease that came from frying them. In an effort to make this recipe a slight bit healthier and less time consuming, I changed the cracklin fat and fresh cracklins to butter and store-bought cracklins that can be found in most grocery stores now. It is a taste of "the good old days." This picture is from the internet.

★★★★★ 2
serves 8 - 10
prep time 15 Min
cook time 30 Min

Ingredients For momma's cracklin cornbread

  • 1 1/2 c
    cornmeal, white or yellow
  • 1 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 1 Tbsp
    sugar, optional
  • 1 1/4 c
  • 1
    egg slightly beaten
  • 6 Tbsp
    butter, melted
  • 1 c
    pork cracklins, break up the larger pieces

How To Make momma's cracklin cornbread

  • 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.

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