This savory cornbread is filled with tasty pieces of cracklings. The key ingredient in this easy recipe is processed pork cracklings.
Although my favorite Hormel brand of pork cracklings are precooked before packaging, I fry a few minutes in vegetable oil to enhance flavor.
The fried cracklings season the vegetable oil. The cracklin’ cornbread is baked in the seasoned vegetable oil. The flavor is amazing!
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. To protect teeth, only add soft pieces of fried pork to cornbread batter.