Crackling Cornbread Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LindaT
Reviewed: Mar. 5, 2013
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
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Oct. 2, 2011
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 .
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Cooking Level: Intermediate

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Reviewed: Jul. 1, 2011
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.
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Reviewed: Sep. 16, 2010
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.
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Reviewed: Jun. 20, 2009
this was really good... reminded me of the bread a friend's mom use to make years ago... thanks for the recipe! great one!
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