Best Crackling Corn Bread Recipes
CRACKLING CORN BREAD
To most of you Nothherners this bread may seem a bit unusual, but to many of us Southerners, we were introduced to this bread as kids by our parents & grand parents. I have no idea how this recipe was derived, but when the hogs were killed and they had the rind or skin from the pigs they would dry it out, fry it till it were...
Provided by Rose Mary Mogan
Categories Other Breads
Time 45m
Number Of Ingredients 9
Steps:
- 1. This recipe is from my cookbook in a section called MAMA'S RECIPES a collection of Southern favorite recipes that my mom made when I was growing up as a kid.
- 2. PREHEAT OVEN TO 400 DEGREES F. Grease a 9 inch or 8X8 size baking dish. Mix dry ingredients in a medium size bowl and set aside. Then in another bowl beat together the wet ingredients, milk, eggs, vegetable oil until blended. Then pour into the dry mixture, and stir until it is combined. Stir in the pork rinds; mix but do not beat. Pour into prepared skillet or baking dish and bake for 30 to 35 minutes until golden brown.
- 3. NOTE: If cracklings are not readily available, use fried pork rinds(skins) usually found in the snack food section.
CRACKLING CORN BREAD
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know," he wrote of the "Little House on the Prairie" writer. Inspired, he bought a copy of "The Little House Cookbook," by Barbara M. Walker, whose recipe for cracklings relies on just pork fat and an optional seasoning. He incorporates cracklings into this corn bread, but cooked bacon is also a worthy substitute for that porky flavor.
Provided by Pete Wells
Categories easy, quick, side dish
Time 25m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
- Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 0 grams
CRACKLING CORN BREAD DRESSING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Pecan Celery Fall Sage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed).
- Crumble corn bread into large bowl. Mix in celery, onion, pecans, sage, and reserved 1/4 cup bacon drippings and bacon. Season with pepper. Beat eggs and broth in medium bowl to blend; stir into dressing mixture. Transfer dressing to prepared dish. Bake dressing until cooked through and golden, about 35 minutes.
CRACKLING CORN BREAD
Categories Bread Bake Thanksgiving Cornmeal Fall Bon Appétit
Yield Makes one 10-inch-diameter corn bread
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)
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