Cracklin’ Cornbread

Kick your cornbread up with some savory pork cracklin' strips, spicy fresh jalapeño and sweet cornmeal. 

Ingredients

• 1 (3.5-ounce) bag pork cracklin’ strips
• 5 tablespoons bacon drippings, melted and divided
• 1 cup fresh corn kernels (about 1 ear)
• ½ cup chopped red bell pepper
• 1 fresh jalapeño, chopped
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1⅓ cups whole buttermilk
• 2 large eggs

Method Of Preparation:

1. Preheat oven to 425°.
2. In a food processor, pulse cracklins until chopped.
3. In a 10-inch cast-iron skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add corn, bell pepper, and jalapeño; cook 2 minutes. Set aside.
4. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Add buttermilk, eggs, and 2 tablespoons bacon drippings. Stir in cracklins and corn mixture.
5. Add remaining 2 tablespoons bacon drippings to pan. Place in oven until hot, about 4 minutes. Carefully spoon batter into hot pan. Bake about 18 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes before serving.

Makes 8 servings

This recipe was provided by Louisiana Cookin' Magazine.

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