This pork crackling cornbread makes for great comfort food. Good with just a glass of milk!
Ingredients
- cornmeal: 1 cup
- salt: 1 tsp
- baking soda: 0.5 tsp
- shortening: 1 Tbsp
- pork cracklings (fried pork skins): 1 cup
- egg: 1 piece
- jalapeño pepper: 1 piece (minced)
- buttermilk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
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Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes. Drain, and reserve.
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Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
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Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
