Contains precooked packaged pork that’s fried again in vegetable oil before adding to cornbread batter. The baked cornbread is well seasoned. The crust is da BOMB!
Although my favorite Hormel brand is precooked before packaging, I fry a few minutes in vegetable oil to enhance flavor. Frying also seasons the vegetable oil which is used to grease the skillet before adding cornbread batter.
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 hard pieces that feel like rocks. Add soft pieces of fried pork to cornbread batter.
You’re invited to check out my recipe for Cracklin’ Cornbread made with fresh fried pork fat back.
Easy Cracklin' Cornbread
This savory cornbread contains tender bites of cracklings. Quick and easy to make with packaged cooked pork fat that's fried in vegetable oil before adding to cornbread batter. Delicious flavor! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.