Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Paula Deen

Jalapeno Cracklin' Corn Bread

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Some like it Hot

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
1 hr 0 min
Total:
1 hr 10 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Rated: 5 stars out of 511 Reviews
Advertisement
Advertisement