Network Subscribers can watch hundreds of new & classic Paula shows Login / Learn More
 

More Views

More Views

Jalapeno Cracklin' Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 to 6 pones Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
5 to 6 pones Servings
$ /Serving

Jalapeno Cracklin' Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
5 to 6 pones Servings
$ /Serving

Ingredients

  • 2 cup water
  • 1 cup cracklings
  • 1 cup plain corn meal, medium ground
  • 1 teaspoon salt
  • 1 jalapeño, seeded and diced

Preparation

Preheat oven to 425 degrees. Spray a cast-iron skillet with Pam, place skillet in oven to heat. Bring cracklings and water to a boil. Boil for five to eight 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 and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat oven to 425 degrees. Spray a cast-iron skillet with Pam, place skillet in oven to heat. Bring cracklings and water to a boil. Boil for five to eight 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 and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product