momma's cracklin cornbread

Name: Momma's Cracklin Cornbread
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 1/2 cup(s) cornmeal, white or yellow; 1 cup(s) all purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 tablespoon(s) sugar, optional; 1 1/4 cup(s) buttermilk; 1 - egg slightly beaten; 6 tablespoon(s) butter, melted; 1 cup(s) pork cracklins, break up the larger pieces

(2 RATINGS)

117 Pinches 4 Photos

Jeanne Benavidez

Odessa, TX

Updated on Feb 26, 2011

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.

Rate

prep time 15 Min

cook time 30 Min

method ---

yield 8 - 10

Ingredients

1 1/2 cups cornmeal, white or yellow
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 1/4 cups buttermilk
1 - egg slightly beaten
6 tablespoons butter, melted
1 cup pork cracklins, break up the larger pieces

How To Make momma's cracklin cornbread

Step 1

Pre-heat the oven to 400 F.

Step 2

Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
Step 3

In a medium-size bowl, mix the dry ingredients, stirring to combine.
Step 4

In a second bowl, add the wet ingredients, mixing well.
Step 5

Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
Step 6

Bake at 400 F for 25 to 30 minutes.
Step 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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