Cracklin Cornbread

 

To make Cracklin Cornbread, you need...guess what? Cracklins! Some stores may sell cracklins, but I've never been able to find them, so I always make my own. It's very easy.

Ingredients:

* 1 pound pork fat (should include part of the skin, a thick layer of fat and a small amount of meat)

Instructions:

• 1. Slice pork into small pieces. For cornbread, cut about 1/4 inch square cubes.
• 2. Fry over medium heat in a cast iron skillet, stirring often, until golden brown.
• 3. Drain on paper towels before use.

Note:

Some people like cracklins chewy, sort of like beef jerky. Others like them crunchy like pig skins. You can make them either way according to how long you cook them. If you want chewy, just cook until medium brown. If you want crunchy, cook until well browned, remove pan from heat and take one cracklin out and cool it thoroughly before tasting. If not crunchy enough, put pan back on heat, cook another 3-5 minutes and repeat taste. Remember when doing the taste test, the cracklin MUST be completely cold before tasting. They only get crunchy after cooling.

NOTE  2:

Just add a handful to your cornbread batter and bake as ausual...