2 c Cornmeal 1/2 c All-purpose flour 1 tb Baking powder 2 ts Salt 1 Egg, beaten 2 c Milk 1 c Cracklings Combine ingredients. Heat two greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes or until golden brown.
How To make Crackling Cornbread Muffins's Videos
Mistakes Everyone Makes When Making Cornbread
Cornbread is one of the simplest, most delicious dishes you can make. Made from ground corn and a few other ingredients, cornbread has been around for centuries, and its many variations can be found in cuisines all over the world.
There’s plenty you can do with a basic cornbread recipe, from baking it to frying it, or using it in your favorite holiday side dish. It’s great for any meal of the day, and it can go from sweet to savory depending on your preference. But even if you’ve made it before, you probably haven’t been making it to its full potential. These are the mistakes everyone makes when making cornbread.
#Cornbread #Mistakes #Cooking
The wrong cornmeal color | 0:00 The wrong cornmeal grind | 1:22 Dry and crumbly cornbread | 2:42 Skipping the soaking | 3:51 Not using cast iron | 4:49 Only making sweet cornbread | 6:04 Overlooking other recipes | 7:09 Leaving add-ins on the table | 8:18 Bypassing Thanksgiving’s cornbread tradition | 9:07 Forgetting cornbread’s tasty relatives | 9:59 Ignoring cornbread's long history | 11:01
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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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Greg Kantner / Greg's Kitchen
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Jiffy Cornbread Made With Pork Cracklin
Homemade Crackling Cornbread
Crackling Cornbread - Mini Muffins
Prepare the cracklings by tenderizing them in boiling water for 5-7 minutes. Use equal parts cracklings to equal parts water. I used 1 cup cracklings to 1 cup water for a 1/2 recipe. If you use a full recipe of cornbread, add 2 cups of cracklings to 2 cups water. Drain excess water. Set aside to cool.
Cornbread - (full recipe) 1 cup all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda Sift dry ingredients together Add 1 cup cornmeal to dry ingredients and stir to blend.
Combine 1 egg, 4 tablespoons melted butter (cooled) , and 1 1/2 cups buttermilk Pour wet ingredients into dry ingredients and stir to combine.
Add cooled cracklings to your mixture. If you use the entire pan for crackling cornbread, use 2 cups of cracklings.
Prepare oven proof pan or muffin tins by oiling the bottom and heating in oven for about 10 minutes before pouring in cornbread mixture for a crispy crust.
Remove heated pan from oven.
Pour mixture into heated oven-proof pan Bake at 425 degrees for 25 minutes.
If using mini muffin tins, oil the tin and drop in spoonfuls to the top of muffin cup. Bake 10-15 minutes or until golden brown.
Serve with Collard or Turnip Green pot-liquor for dipping/dunking (or sopping as we say in the South) or your favorite vegetables. Enjoy!