Jalapeno Cracklin' Corn Bread

Show:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest
  • on March 28, 2010

    Flag

    Im not sure if maybe we didnt make the cracklings right or what happened, but this came out looking like a pancake and was extremly greasy and stuck to your teeth. First problem was we had no idea what a crackling was and when we googled it, everything we saw showed us how to make them ourselves. So we tried that but we were unsure if we were doing it right. I was also surprised to see that this was the only recipe i saw which didnt include any baking powder/soda or flour like any of the other recipies. With that in there it might not have been so flat, or greasy for that matter. Although this was a dissapointing recipe from Paula Deen, that will not stop us from continuing to to try others of hers!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 26, 2005

    Flag

    Cracklins are different than pork skins. In my grocery store they are sold in the deli section near the sausages and ham. They generally come in a clear bag and are small pea/marble size pork rind pieces. salty, smokey crunchy additions to food. They are not puffed up like the pork rinds but I believe that in some areas of the country that pork skins are called cracklins. They are also first cousin to the mexican chicharrones.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 08, 2005

    Flag

    I TRIED THIS RECIPE THIS WEEKEND AND I AM HOOKED. I SIMPLY LOVED IT. IF YOU LIKE CRACKLIN'S TRIED PUTTING A FEW OF THEM IN YOUR GRITS AS THEY COOK. THANK YOU PAULA FOR ANOTHER DELICIOUS RECIPE.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 15, 2004

    Flag

    Very good taste, but a little more trouble to make. This would be a good party dish. thanks , Doug

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 15, 2004

    Flag

    Best cracklin' corn bread ever tasted, execptn' for mom's

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 08, 2004

    Flag

    I live in Louisiana, I can get real cracklins from some stores, Do I use real fresh cracklin or do I use the bagged cracklin you can buy in the supermarkets? Also do you put the cracklin in the blender?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 05, 2004

    Flag

    Where can I buy cracklin's in southwest Arizona?????

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 01, 2004

    Flag

    You can get the crackling at any convenience store....they look like chips or snack food

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.