How To make Crackling Bread
2 c Corn meal
1/2 ts Soda
1/4 ts Salt
1 c Buttermilk
1 c Cracklings, diced (see
-below)
Sift corn meal, salt and soda together. Add milk and stir in cracklings. Form into oblong cakes and place on greased baking sheets. Bake, hot, for 30 minutes. CRACKLINGS: Cut fat back into thin 1-1/2 inch squares. Fry in deep fat until they are curled and golden brown. Drain cracklings on absorbent paper. Serve warm or cold or use for crackling bread. Tillamook County Pioneer Museum Origin: A Taste of Oregon Shared by: Sharon Stevens
How To make Crackling Bread's Videos
Cracklin CornBread Cooked on the Griddle
Cracklin CornBread Recipe
Using a food processor chop up the Cracklins into small pieces but not a powder.
Mix the dry ingredients:
2 Cups Stone Ground Cornmeal
1.75oz (50 grams) Pork Cracklins
2 teaspoon Baking Powder
1 teaspoons Baking Soda
1 teaspoon Salt
Mix the wet ingredients:
1 Cup Buttermilk
1 Egg
4 Tablespoons Melted Butter
If needed add more buttermilk so that the corn meal just comes together. Form into cakes.
Put cakes onto a hot griddle and cook until crispy on both sides and done in the middle.
Griddle used in this video:
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HOW TO MAKE THE BEST CRACKLIN CORNBREAD EVER!
Hi Family! Mom aka Hollywood makes her mouthwatering cracklin cornbread.
See recipe below for a medium size baking pan of cornbread. For a larger size pan increase the ingredients. My mother does not use measurements, but this recipe should give you an idea on how to make your delicious cracklin cornbread.
Ingredients:
2 cups of self-rising corn meal
1/2 cup of self-rising flour
1 tablespoon of sugar
3 eggs
Whole Buttermilk, begin with 1 cup then slowly add more if needed until you have reached the consistency that you desire.
2 bags of cracklin
Directions
Preheat oven at 400 degrees Fahrenheit. Bake for about 20 minutes.
Mom let her cornbread brown around the edges then she turns the broiler on to brown the top. Some ovens wattage varies, so keep a close watch on your cornbread. Enjoy!
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Camera man: Jake (Mugg)
How to Make Crackling Bread
Kelly Beliles shows us how to make piping hot crackling (pork skins) bread from a family recipe passed down for generations.
Video part of the Sustainable Appalachian Trade, Techniques and Teaching project for the Upper Cumberland region of Tennessee. (Tennessee Tech University, Cookeville)
Visit sustainableappalachian.com for more videos and to learn how you can become involved.
How to make Cracklin Cornbread
This is a request from Facebook. out of my food log.
How To Make Southern Cracklin Bread
cracklin bread is a southern tradition that could be eaten with any meal. It's very delicious and easy to make. The recipe is 1 1/2 cup self-rising meal, 1/2 cup self-rising flour, 1 egg, 1 1/2 cups milk sweet milk or buttermilk, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 2 cups of cracklins.
Greg's Kitchen - Cast Iron Cracklin' Cornbread
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Cast Iron Cracklin' Cornbread
This is a great southern version of an original classic. Adding cracklins to a traditional buttermilk cornbread just ups the flavor and texture. Just remember, there is a difference between cracklins and pork rinds. Cracklins have a layer of fat on the skin , whereas pork rinds are just the skin. Give this a try and let me know what y'all think. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 1/2 cups of self-rising cornmeal
1/2 cup of flour
1/3 cup of Crisco (or bacon grease if you have it)
2 eggs, slightly beaten
1 cup of of Buttermilk (maybe more or less, make it consistency of thick pancake batter.)
1/2 stick melted butter
1 cup crushed cracklins
Preheat oven to 425 degrees F. Grease a 9-inch cast iron skillet with either shortening or bacon grease and place in the oven. I like to put an extra 2-3 tbs. of shortening in the skillet, it kind of crisps up the side of the cornbread. Combine all ingredients in a medium bowl until well blended. Remove the skillet from the oven and pour the batter into your preheated 9-inch cast iron skillet. Bake until golden brown, about 30 –40 minutes. Remove from pan and cool on rack.
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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