Crackling Cornbread

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Ingredients

  • 1 cup cornmeal
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 tablespoon shortening
  • 1 cup pork cracklings (fried pork skins)
  • 1egg
  • 1jalapeno pepper, seeded and minced
  • 1 cup buttermilk

    • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

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