Cracklin Cornbread | Crackling | Classic Southern | Recipe | Faye Thompson | @southerncooking
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Classic Southern Cracklin Cornbread Recipe
Ingredients
2 C cracklins
1 1/4 C cornmeal mix
3/4 C self-rising flour
1/2 tsp salt
1/2 tsp soda
2 eggs
1 3/4 C buttermilk
3 Tbsp shortening for skillet
Cover cracklins with water. Bring to a boil. Bool for 3 minutes. Put in a colander and drain. Let cracklins cool. Melt shortening in a 12-inch iron skillet until hot. Mix the ingredients above including cracklins. : our in a skillet over hot shortening. Back in 425°F oven for 15 to 20 minutes until lightly brown on top.
Things have changed since I wrote this recipe. I can't find cracklins in any store or marketplace. They do have some kind, but not the kind of making bread. I tried something else. I got a package labeled Fat Back Pork Cracklin Strips. They do have a little red pepper, but not much. I preheated them in water just enough to cover them and cooked them for an hour in an instant pot. The brand is Brims. They are in a 3-ounce bag. I am using 3 bags for 1 recipe.
History
Cracklin' cornbread is a traditional Southern dish that has a long and rich history. It is said to have originated in the rural South, where enslaved African Americans were forced to work on plantations. They were often given scraps of pork fat, known as cracklings, to use in their cooking.
In an effort to make the most of their limited resources, the enslaved people combined the cracklings with cornmeal to make a hearty, filling bread that would sustain them through a long day of hard labor. This combination of cracklings and cornmeal became known as cracklin' cornbread.
Over time, crackling cornbread became a staple of Southern cuisine and was passed down from generation to generation. Today, it is still a beloved dish in the South and is often served as a side dish with traditional Southern meals such as collard greens, black-eyed peas, and fried chicken.
In recent years, crackling cornbread has gained popularity beyond the South and is now enjoyed by people all over the world. Despite its long history, cracklin' cornbread remains a classic and timeless dish that is cherished for its delicious flavor and comforting texture.
Quotes
Chapters
0:00 Intro
0:03 Welcome message
0:09 Ingredients and Directions
3:54 Presentation
4:40 Photos
5:40 Outro
#fayethompson #cooking #recipe #cracklincornbread #cornbread
Crackling Jalapeño Cornbread and Spicy Green Beans - Blast from the Past
Paula went home to get her Aunt Peggy's Crackling Cornbread recipe. Join Paula as she puts her own spin on it with jalapeños and a side of spicy green beans. Click here to SUBSCRIBE to my channel:
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INGREDIENTS
1 cup cracklings
2 cups water
1 cup plain cornmeal (medium ground)
1 teaspoon salt
1 jalapeño, seeded and diced
PREPARATION
Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.
Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
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How to Make: Crackling Bread
1 1/2 cup of cornmeal mix
1 box jiffy mix
2 cups cracklings (boil first)
2 or 3 eggs
1/2 cup milk
1/2 cup water
3 tbsp cooking oil
Cook on 375 for 45 minutes to 1 hour until done. Butter top.
Cracklin CornBread Cooked on the Griddle
Cracklin CornBread Recipe
Using a food processor chop up the Cracklins into small pieces but not a powder.
Mix the dry ingredients:
2 Cups Stone Ground Cornmeal
1.75oz (50 grams) Pork Cracklins
2 teaspoon Baking Powder
1 teaspoons Baking Soda
1 teaspoon Salt
Mix the wet ingredients:
1 Cup Buttermilk
1 Egg
4 Tablespoons Melted Butter
If needed add more buttermilk so that the corn meal just comes together. Form into cakes.
Put cakes onto a hot griddle and cook until crispy on both sides and done in the middle.
Griddle used in this video:
Music courtesy of Audio Network
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Please watch: Homemade Tender Carnitas Tacos
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Best Southern Style Cornbread Recipe - Cracklin Cornbread
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Y'all are in for a southern classic treat today! Our easy cornbread recipe but we're using cracklins to make it even better. This cornbread has a rich bacon flavor and cooking it in cast iron gives it a classic cornbread crust. Hope y'all enjoy!
Cracklin Cornbread- Southern Style
3 slices bacon
2 cups cornmeal
4 teaspoons baking powder
2 eggs
1 3/4 cups buttermilk
1 cup fried pork rinds, chopped
Fry up the bacon over medium-high heat, until crispy. Set aside, reserve the grease.
In a bowl, whisk together the cornmeal, baking powder, eggs and buttermilk. Whisk in 2 1/2 tablespoons of the bacon grease.
Pour about 2 - 3 tablespoons of the bacon grease into the bottom of a preheated 10-inch cast iron skillet or Dutch oven. *Note you may need more bacon grease than rendered from the cook bacon. You can add a little oil to the grease or fry up some more bacon!
Evenly top with the chopped pork rinds and press down slightly into the batter. Chop or tear the bacon up and sprinkle on top.
If cooking indoors, cook at 425 degrees F for about 30 minutes or until golden brown and set.
Tip: If using milk instead of buttermilk use about 1 1/2 cups.
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Greg's Kitchen - Cast Iron Cracklin' Cornbread
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Cast Iron Cracklin' Cornbread
This is a great southern version of an original classic. Adding cracklins to a traditional buttermilk cornbread just ups the flavor and texture. Just remember, there is a difference between cracklins and pork rinds. Cracklins have a layer of fat on the skin , whereas pork rinds are just the skin. Give this a try and let me know what y'all think. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 1/2 cups of self-rising cornmeal
1/2 cup of flour
1/3 cup of Crisco (or bacon grease if you have it)
2 eggs, slightly beaten
1 cup of of Buttermilk (maybe more or less, make it consistency of thick pancake batter.)
1/2 stick melted butter
1 cup crushed cracklins
Preheat oven to 425 degrees F. Grease a 9-inch cast iron skillet with either shortening or bacon grease and place in the oven. I like to put an extra 2-3 tbs. of shortening in the skillet, it kind of crisps up the side of the cornbread. Combine all ingredients in a medium bowl until well blended. Remove the skillet from the oven and pour the batter into your preheated 9-inch cast iron skillet. Bake until golden brown, about 30 –40 minutes. Remove from pan and cool on rack.
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