Preheat oven to 400 degrees.

Use an 8" skillet (thick cornbread) or a 9" (thin cornbread). Spread cracklings in a medium-sized skillet.

Add 3 tablespoons of vegetable oil. Stir until evenly coated. Add cracklings.

Stir constantly for 2-3 minutes until vegetable oil and cracklings are golden brown. Do not leave stove while meat is cooking.

Turn off heat. Sprinkle salt over cracklings. Stir well.

Slightly crush tender cooked cracklings with heavy spatula or spoon. REMOVE hard skin to protect teeth. Only use the soft/tender pieces cracklings. Set aside.

In medium-sized bowl, combine corn muffin mix, self-rising white corn meal mix, sugar (if using), egg, and buttermilk. Stir together until smooth. Small lumps okay.

Use a large spoon to scoop fried cracklings from skillet. Leave 2 tablespoons seasoned vegetable oil in bottom of skillet.

Stir together cornbread batter and fried cracklings until evenly combined. Set aside.

Warm skillet with seasoned vegetable oil over low-medium heat for 2 to 3 minutes. AVOID smoking hot.

Pour in cornbread batter. Spread evenly around skillet with back of spoon.

Reduce oven to 375 degrees. Bake 20-25 minutes OR until golden brown and knife inserted in center comes out clean.

Serve hot.