Southern Crackling Cornbread

[mikeyE]

What's a crackling?

It's pig skin but not the kind you see thrown around on Sunday.

 

[TheGman]

It's pig skin but not the kind you see thrown around on Sunday.

Its awesome and adds tremendous flavor and texture to cornbread.

Zero calories ... I am told

 

[jimmythegem]

Its awesome and adds tremendous flavor and texture to cornbread.

Zero calories ... I am told

I just heard it was low in cholesterol too.

 

[TheGman]

I just heard it was low in cholesterol too.

Just like lard biscuits!

 

[jimmythegem]

Just like lard biscuits!

My favorite.

 

[Rolling_trip]

If anyone spots some up here on the west side of town, please let me know. For now, I have to bring them back from south Georgia.

 

[fastfish66]

View attachment 1013162

2 cups of self rising corn meal
3/4 cup of self rising flour
1 bag of fresh cracklings
2 medium eggs
1/4 cup of vegetable oil
2 cups butter milk

Preheat oven to 450 F

Whisk corn meal and flour till well blended.
Add eggs, oil, milk to the dry ingredients until smooth.
Add cracklings by folding in. The mixture should be thin enough to easily pour, if not add small amounts of butter milk till you reach that consistency.

Pour a small amount of vegetable oil in a cast iron skillet and put it in the oven for 8-10 mins. Pull the skillet out of the oven and rotate it until the oil covers the bottom and half the way up the side of the skillet. Immediately pour the mixture into the skillet and place in the oven. You should hear a sizzle when you pour.

Bake for 20-25 mins, or until the top is golden brown.

LOVE ME SOME OF THAT