Recipe by RSTANZA
"Great comfort food, good with just a glass of milk, enjoy"
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pork cracklings (fried pork skins)
jalapeno pepper, seeded and minced
Having made them many times in my youth, cracklins are not fried pork skins. They are the by product (solid pieces of skin and attached fat) remaining after boiling the lard out. If you use real cracklins, you do not need to boil them before mixing into the cornbread batter.
this was really good... reminded me of the bread a friend's mom use to make years ago... thanks for the recipe! great one!
This recipe turned out good however another method is to frie the cracklings in cast iron pan . Empty most of the grease then place cornbread batter over crackilings and bake . Turns out great .
I am glad I tried this.. it had an interesting texture and was fun to make. I personally prefer some flour in my cornbread so next time I'll probably add some.. the flavor was good
This is the orignal recipe it was good. So I made it with a extra egg 1/4 teaspoon baking soda and 2 tpoon of baking powder 1/4 cup of sugar and half cup of flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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