CRACKLING CORNBREAD PATTIES - PORK RIND CORNBREAD PATTIES
Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breads
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oil to about 350°F in a large skillet.
- Mix corn meal, water and salt; add the crushed cracklings.
- Form into oval patties and fry until golden brown.
- Place in a hot oven to finish crisping.
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Seth Morladza
[email protected]I made these for a party and they were a huge success. Everyone loved them! I will definitely be making them again.
Bella Dean
[email protected]I followed the recipe exactly and the patties came out perfect. They were crispy on the outside and moist on the inside. I served them with pulled pork and coleslaw and they were a hit!
Thandazile Mlongo
[email protected]These cornbread patties were so easy to make and they turned out great! I love the combination of sweet cornbread and savory pork rinds.
Michael Almir
[email protected]I made these cornbread patties for a potluck and they were a huge hit. Everyone loved them! I will definitely be making them again.
Abdullah Gohar
[email protected]These cornbread patties were delicious! I loved the crispy crust and the moist, flavorful interior. I will definitely be making these again.
heesham khan
[email protected]These cornbread patties were a bit too spicy for my taste. I think I would use less cayenne pepper next time.
Juma Gosa
[email protected]I love the idea of using pork rinds in cornbread, but I think this recipe needs some tweaking. The patties were a bit too dry and crumbly.
Kambale Jacques
[email protected]These cornbread patties were a bit bland. I think I would add more salt and pepper to the batter next time.
Diin Jees
[email protected]I wasn't a fan of the pork rinds in the cornbread. I think they made the patties too greasy.
Jay Wiseman
[email protected]These cornbread patties were a bit too dry for my taste. I think I would add more butter or milk to the batter next time.
Mushfiqur rahim
[email protected]I made these for a party and they were a huge success. Everyone loved them! I will definitely be making them again.
arif mamun
[email protected]I followed the recipe exactly and the patties came out perfect. They were crispy on the outside and moist on the inside. I served them with pulled pork and coleslaw and they were a hit!
Sazzad Hossen Sobuj
[email protected]These were so easy to make and they turned out great! I love the combination of sweet cornbread and savory pork rinds.
sandya niluk
[email protected]I was a bit skeptical about using pork rinds in cornbread, but I was pleasantly surprised. The patties were delicious! The pork rinds added a nice crunch and flavor to the cornbread. I will definitely be making these again.
Simple Gaming
[email protected]These cornbread patties were a huge hit with my family! They were crispy on the outside and moist and flavorful on the inside. The pork rinds added a nice savory flavor and helped to keep the patties from being too dry. I will definitely be making th