- 1 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon shortening
- 1 cup pork cracklings (fried pork skins)
- 1 egg
- 1 jalapeno pepper, seeded and minced
- 1 cup buttermilk
- 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.
04/14/2018
recipepes.com
Crackling Cornbread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
