Cracklin' Bread II

Cracklin' Bread II

4
Countrypolitan 0

"A traditional Southern favorite - use crumbled fried bacon if pork cracklin's are not available in your store."

Ingredients 50 m {{adjustedServings}} servings 206 cals

Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
  2. In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
  3. Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.
Tips & Tricks
French Bread Rolls To Die For

See how to make simple French bread dinner rolls from scratch.

Homesteader Corn Bread

This perfectly moist corn bread is slightly sweet and very versatile.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Johnnie Mendenhall
8/28/2007

I have had this cracklin bread several times and each time is an experience in itself. I have cooked it for several other people and everybody just loves it. Being from the South it is hard to find any true southern cooking in Lansing, MI until I came across this recipe. It is very easy to make and does not consume a lot of time. Will definently make this again very tasty and reminds me of a taste of Alabama very good recipe.

Brandy Lee
2/27/2006

I felt challenged by this recipe. I generally only go for those with overall 4 or 5-star ratings, but it didn't seem too much to lose if this one didn't work out. Given the previous review, I increased the amount of buttermilk to 1.75 cups and, accordingly, also increased the cracklin' to 1.5 cups. This was tasty! My husband is from the south and grew up on cracklin' bread; he liked it a lot. We all agree that some jalapeno next time will make this perfect!

pennywham
1/21/2004

Not so good. The batter was so dry that I had to add extra buttermilk to stir it enough to pour it into a pan. As expected, once it was baked it was very, very dry. I didn't like this one at all. Still searching for a good cracklin cornbread recipe...