Crackling Cornbread

Are you serious!  You've never had Crackling Cornbread?  I can remember my grandmother making crackling after the hogs had been butchered.  You take the fat from the pig and cut it into small cubes.  These went in a big black pot and you cooked them draining the grease every now and then, until the cubes got crunchy and golden.  I don't know anyone that makes their own crackling any more and the "fresh" ones at the grocery smell funny, so I use fried pork rinds, that are available in the potato chip section.

Perfect for your traditional New Year's peas and greens.

Crackling Cornbread
Makes 9 servings
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3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar (I only use 2 tablespoons)
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter, melted
1 1/2 cups fried pork rinds, coarsely crumbled

1.  Preheat the oven to 400 degrees F.  Grease an 8 x 8-inch square baking pan.

2.  In a large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking, powder, and salt; set aside.

3.  In a 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 into the center comes out clean.

4.  Cool in the pan and cut into 9 squares.