Jalapeno Cracklin' Corn Bread

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

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.

Yield: 5 to 6 pones
Preparation time: 10 minutes
Cooking time: 1 hour
Ease of preparation: Easy

Recipe courtesy Paula Deen