Best 7 Cracklin Bread I Recipes
**Cracklin' Bread: A Southern Delight**
Are you looking for a delectable bread recipe that combines the savory flavors of pork and the fluffy texture of freshly baked bread? Look no further than cracklin' bread, a Southern classic that is sure to tantalize your taste buds. This unique bread is made with a combination of all-purpose flour, cornmeal, and cracklins, which are crispy bits of pork skin that add a delightful crunch and smoky flavor to the bread. The recipes in this article provide step-by-step instructions for creating two variations of cracklin' bread: a traditional version and a sweet version with the addition of raisins. Both recipes yield a golden brown loaf with a tender crumb and a delicious crackly crust. Whether you're serving it as an appetizer, a side dish, or a hearty snack, cracklin' bread is a true crowd-pleaser that is sure to leave a lasting impression.
BEST STOP CRACKLIN
Provided by Food Network
Time 2h25m
Yield about 7 pounds
Number Of Ingredients 3
Steps:
- Fill a cast-iron pot halfway with oil and heat over medium heat until the oil reaches 350 degrees F.
- Add the pork belly to the oil and cook, stirring constantly, until golden brown and the skins begin to float, crack and pop, about 1 hour. Drain on a sheet tray lined with paper towel and allow to cool for 30 minutes.
- Again, heat the oil to 350 degrees F and fry a second time, stirring occasionally, until the cracklings are crisp and golden, 10 to 12 minutes. Drain on a sheet tray lined with paper towel. Sprinkle liberally with Cajun seasoning.
- Allow to cool slightly and serve.
AGE-OL' CRACKLIN' BREAD
From GULLAH HOME COOKING THE DAUFUSKIE WAY. I like crackling cornbread about 2 times a year. This is one that I find good and simple.
Provided by mightyro_cooking4u
Categories Grains
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.
Nutrition Facts : Calories 158.6, Fat 2, SaturatedFat 0.7, Cholesterol 3, Sodium 514.8, Carbohydrate 31.1, Fiber 2.1, Sugar 1.7, Protein 4.4
CRACKLING CORN BREAD
This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know," he wrote of the "Little House on the Prairie" writer. Inspired, he bought a copy of "The Little House Cookbook," by Barbara M. Walker, whose recipe for cracklings relies on just pork fat and an optional seasoning. He incorporates cracklings into this corn bread, but cooked bacon is also a worthy substitute for that porky flavor.
Provided by Pete Wells
Categories easy, quick, side dish
Time 25m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
- Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 0 grams
CRACKLIN' CORNBREAD
Cornbread is almost a religion in the South. I've developed this recipe over the years. It's for a unique style called "cracklin' cornbread," which is a cornbread where any sort of ham or bacon, or even sausage, is cooked until the fat is rendered and the crispy cooked pork is put into cornbread.
Provided by Sean Brock
Categories side-dish
Time 50m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
- In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
- Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
- Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
- Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.
CRACKLING CORNBREAD
Great comfort food, good with just a glass of milk, enjoy
Provided by RSTANZA
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
- Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
- Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 20.4 g, Cholesterol 52.8 mg, Fat 11.8 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 1288.5 mg, Sugar 2.5 g
BEST CRACKLING CORNBREAD
This recipe was my Grandmothers which I got from my mother. I added to it and made what I think is the best tasting cornbread that has ever been (just my opinion). I have made this for my family for years and also have used this same recipe to make 500 little 1 oz muffins that we use in Chili cookoffs as well as in Brunswick Stew cookoffs. This recipe is for a batch that will make a large 10" cast Iron skillet of cornbread or will make about 5 dozen of the 1oz muffins. Hope you enjoy. Mr. "T"
Provided by Mr. quotTquot
Categories Breads
Time 45m
Yield 60 1-oz muffins, 8-60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.,.
- Grease frying pan or spray muffin tins with pam.
- Chop the onion into 1/8" - 1/4" cubes or pieces.
- Seed the jalapenos and chop into 1/8" pieces.
- Cut the cheese into 1/8" - 1/4" cubes or pieces.
- In large mixing bowl add 2 cups cornmeal.
- In small mixing bowl add 1 egg and beat, add buttermilk and mix well.
- Add egg & buttermilk mixture to cornmeal and mix well.
- Add the onions, jalapenos, cheese to the cornmeal and mix well.
- Add the cracklins to the cornmeal mixture and mix well.
- If the mixture is to thick add the reserved corn liquid and mix well.
- Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.
CRACKLIN' BREAD I
An old Southern plantation recipe.
Provided by Dee
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degree C).
- In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
- In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
- Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 33.2 g, Cholesterol 65 mg, Fat 5.9 g, Fiber 2.1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 609 mg, Sugar 8.3 g
Tips:
- To achieve the perfect crackling, use a combination of pork belly and pork shoulder. The pork belly provides the fat for the crackling, while the pork shoulder adds flavor and structure.
- Score the pork skin deeply, but not all the way through to the meat. This will help the crackling to crisp up and prevent it from becoming tough.
- Rub the pork skin with salt and pepper, and then drizzle it with olive oil. This will help to create a flavorful crust.
- Roast the pork at a high temperature initially, and then reduce the heat to allow the pork to cook through. This will help to create a crispy crackling and tender meat.
- Remove the pork from the oven when the crackling is golden brown and crispy. Let it rest for a few minutes before slicing and serving.
Conclusion:
Cracklin' bread is a delicious and easy-to-make appetizer or snack. With its crispy crackling, tender meat, and flavorful bread, it's sure to be a hit at your next party or gathering. So next time you're looking for something special to serve, give cracklin' bread a try. You won't be disappointed!
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