This pork crackling cornbread makes for great comfort food. Good with just a glass of milk!
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 0.5 teaspoons baking soda
- 1 tablespoon shortening
- 1 cup pork cracklings , fried pork skins
- 1 large egg
- 1 jalapeno pepper , seeded and minced
- 1 cup buttermilk
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
-
2
Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes; drain.
-
3
Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
-
4
Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Nutrition Facts
Per serving
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