Ingredients
- 1 cup cracklings
- 2 cups water
- 1 cup plain cornmeal (medium ground)
- 1 teaspoon salt
- 1 jalapeno, seeded and diced
Directions
Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.
Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 8 reviews
By smackinz22_12769832
Huntington, 61
on March 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!
By kharvey_2727707
Texas
on October 26, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By phylpot47_2572135
MORROW, GA
on August 08, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 8 reviews