Crackling Cornbread
photo by Julie Bs Hive
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
9
ingredients
- 3⁄4 cup yellow cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup milk
- 2 large eggs
- 1⁄3 cup butter
- 1 1⁄2 cups fried pork rinds, coarsely crumbled (available in potato chip section)
directions
- Preheat oven to 400 degrees.
- Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
- In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
- Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.
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Reviews
-
Perfect for what I was looking for! Cracklin cornbread and buttermilk has always been a wonderful comfort food for me. Reminds me of the years I spent with my grandfather and great grand parents! Its best not to melt the butter, as it aids in rising, like it does in biscuits ;-) just cut it in the dry mix and all will end perfectly! great recipe, thanks so much!
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I had to make a few changes due to having only some of the ingredients on hand. It still came out great! My subs were corn oil for butter, skim milk for whole, 2 medium eggs instead of large, and self-rising white cornmeal. Same amounts with the subs but otherwise used everything else the same. This recipe is a keeper! :-)
RECIPE SUBMITTED BY
I've lived in several different places (Mississippi, New York, Germany, Montana, Georgia) because my husband was a military officer, but we decided to make Alabama our home after his military career. I've worked for the US Postal Service for the past 15 years and love my job! I've been married for 27 years to my best friend and have beautiful twin daughters (pictured below). One is an art major and musician (she plays viola, guitar, piano, drums, and has the voice of an angel). The other is a French major, Starbucks barista, and ballet dancer, formerly with Ballet Magnificat and now an apprentice with the contemporary ballet company, Arova.
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