Best Cracklin Cornbread Recipes

MOMMA'S CRACKLIN CORNBREAD

Steps:

• 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.

SOUTHERN CRACKLIN' CORNBREAD

Steps:

• Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
• Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
• Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.

CRACKLIN' CORNBREAD

Steps:

• Preheat oven to 400°F. Beat eggs, dressing and milk in large bowl. Stir in corn muffin mix just until moistened. Add pork rings; mix lightly.
• Spoon evenly into greased 13x9-inch baking pan; smooth top.
• Bake 25 to 30 min. or until golden brown.

CRACKLIN' CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

CRACKLIN’ CORNBREAD

Steps:

• 1. Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. 2. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 tablespoons bacon fat for this recipe. 3. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 tablespoon of the bacon fat and combine the remaining 4 tablespoons fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. 4. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved tablespoon of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. 5. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

CRACKLIN' CORNBREAD

Steps:

• 1.Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. 2.Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 tablespoons bacon fat for this recipe. 3.Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 tablespoon of the bacon fat and combine the remaining 4 tablespoons fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. 4.Move the skillet from the oven to the stove, placing it over high heat. Add the reserved tablespoon of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. 5.Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.