Gosh darn it Paula Deen! I’ve managed to live my whole life never craving “Cracklin’s”, Chicharrones, Pork Rinds, a.k.a, good old Fried Pig Fat! They’re not something I’d have ever considered letting anywhere near my lips..EVER!
…err, until now!
It all started when I saw Paula Deen crunching on what looked like the most delicious thing I’d ever seen! And as usual with Paula, I couldn’t tell what it was at first..lol, then it became clear! Yep..it was her homemade Cracklin’s!
Pshh..Weh-ell, There was NO way I was about to sit down to a plate of self induced-fried pork fat..no way! I’d have to come up with a major food lie! Something I could tell myself that would make it okay to get those crispy, crunchy goodies into my face umm..’guilt free’!
Since I’m the queen of food denial, that was NO problem! Here’s the talk I had with myself inside my head! “If I take some store bought
deep fried pig fat Pork Rinds, which means I didn’t go out of my way to make them myself, and mix them into something else, they’ll get ‘diluted’ and therefore not pack such an unhealthy punch! Aaand, if I mix them into a veggie based food of some sort, a.k.a ‘Corn’bread, *BINGO…now it’s as good as healthy!” So in the interest of health I had 3 2 servings! 😉
Paula must’ve had the same talk with herself, but she was SO on to something here!! The Cracklin’s get a little soft and so yummy inside of the nutty and hearty Cornbread, and the contrast of textures and flavors is totally unique and fun. The Cornbread becomes kind of bacon-ish, with a hint of spice. And in true Paula Deen fashion, it begged to be
slathered dabbed with butter! Such a fun & sassy addition to any meal, or as a unique and spicy brunch twist! 🙂
Go jazz up yer Cornbread y’all..your inner Paula will be SO happy y’all! Don’t for-git the Butter, y’all! ..y’all, y’all! 😉
What you’ll need:
Approx 2-3 cups of slightly crushed store bought Pork Rinds (Spicy, BBQ Or Original will all work great!) If you make your own..you’re a Saint! 🙂
A box of Cornbread mix.
A skillet or baking dish
Mix up the cornbread batter according to the box instructions
Slightly crush up the Pork Rinds…
Add them into the Cornbread batter and gently mix them in!
Pour the batter into a non-stick or sprayed skillet/baking dish.
Arrange some Cracklin’s neatly on top of the batter and bake at 350 until golden and cooked thorugh..
How easy it that??!
pound dab of butter while its warm..and take one of the best bites you’ll ever put in yer mouth y’all! ~Enjoy! 😉
Why not just buy some cracklings? They stay crispier in cornbread than pork rinds.
Cornbread goes in so many directions, in the south its all self rising products. Can’t say I understand this, my Mom was from Savanah most of her life. Yet she never used self-rising products in her fabulous cooking.
Milk or buttermilk another question, Shortening or butter. Goes on and on with the debates on cornbread. I am assuming it is more so on the region of the south. Cracklin verses pork rinds, how does one ever find a true recipe for Cracklin cornbread, then we go to cracklins, bacon, sausage, cheese.
Such a mess when dealing with the label Cracklin cornbread from the south.