Wednesday, January 14, 2015

Crackling Cornbread

 Crackling and Bacon is about the same....crackling is 2 inches thickness.

Crackling are created with the use of the hard outer rind or skin of pork outer layer. Next, the sections of pork rind is sliced into strips and immersed into boiling oil. they tend to curl and puff.

My grandfather produce the best crackling ever. he own a bar b q pit, where he used fresh cut- up hogs and pigs. My grandfather sold crackling all across the county in east Texas.

For the crunchiest crackling cornbread crust, bake the cornbread in a cast-iron skillet.

To get great cracking cornbread, don't buy coarsely yellow ground cornmeal. it will make the cornbread too gritty and dry.

Owning a cast iron seasoned skillet is a treasure in the kitchen.always take care  of your seasoned cast-iron skillet and pots. They will last forever.

Recipe For Crackling Cornbread:

2 cup  white plain on cornmeal

1 cup ground crackling

half teaspoons soda

half teaspoon of salt

one egg

1 1/2 cup buttermilk

Mix all the ingredients. Stir well. Pour in a hot well greased pan.. Bake in 400 degree oven preheated. About 30 minutes until golden Brown.