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Savory muffins with tasty pieces of fried pork (cracklings). Delicious alone, drizzled with honey or maple syrup. This is a variation of my Easy Cracklin’ Cornbread made with precooked pork fat. Quick and easy to make.
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 muffin tin.
Fried pork fat is famous for the very hard edges called meat skins. Remove before adding to cornbread batter to protect teeth. Press cooked cracklings with back of a spoon. REMOVE all hard pieces that feel like rocks. Only add soft pieces of fried pork to cornbread batter.
Be sure to check my recipes for Cracklin’ Cornbread made with cured salt pork fat back and Easy Cracklin’ Cornbread made with processed pork cracklings.
Enjoy!
I have 2 gallon bags of cracklins. I’m looking for some tried and true recipes and uses. I have the cornbread recipe–awesome. … You can use them anywhere that you might use croutons – like on salads, topping soups, etc, in Chex …
Hi Mathew! Delighted to hear you like the recipe. Thank you for the compliment. Never tried cracklings in Chex. Sounds interesting.