EDITOR’S NOTE (December 25, 2019): PIN here on Pinterest. Enlarged text. Updated recipe’s instructions.
This savory cornbread is filled with tasty pieces of fried pork fat.
What are cracklings (aka cracklins)?
They are pieces of pork fat fried until crisp. Usually made from salt pork or fatback with attached skin. Often used as an ingredient and as a garnish. They add flavor and texture. Delicious as a snack, sprinkled over Smoky Collard Greens and crumbled into cornbread batter.
Although my favorite Hormel brand of pork cracklings are precooked before packaging, I fry in vegetable oil until crispy before adding to cornbread batter.
Never add uncooked cracklings to cornbread batter. They turn slightly rubbery and taste bland in baked cornbread (my opinion).
Fried cracklings season the vegetable oil, turns it golden brown and fills it with savory flavor.
Fried cracklings add delicious savory flavor to the vegetable oil in which it is cooked.
The cornbread is baked in the seasoned vegetable oil. As a result, the bottom crust and edges are well seasoned with savory flavor.
Fried pork fat is famous for the hard edges called meat skins. Remove before adding to cornbread batter to protect teeth. Meat skins are very hard.
Press cooked cracklings with back of a spoon. REMOVE all rock hard pieces. Only add soft pieces of fried pork to cornbread batter. Never, ever add hard cracklings. Biting hard cracklings could crack or break teeth. Avoid.
I enjoy cracklin’ cornbread once or twice a month. Delicious with greens! Fantastic drizzled with honey or maple syrup… and served for breakfast.
Ever sprinkled crispy fried cracklings with hot sauce? Delish snack!
Pork should definitely be eaten in moderation to avoid high blood pressure issues. If you already have high blood pressure, check with your doctor BEFORE consuming pork. This is not professional medical advice. It is a friendly suggestion.