What is a cracklin and what is a pone?

By Jessisca on August 29, 2012

HOW DO I KEEP MY CRACKLINGS FROM GETTING SOFT ONCE THEY ARE BAKED IN THE BREAD? THERE ALWAYS SOFT WHEN ADDING TO THE BATTER. WHTA CAN I DO? PLEASE HELP

By GLORIA SANDERS on October 02, 2011

Texas Toothpicks made from Jalapeno peppers beat French Fries anytime with anything! We get them when we go to the Bun House Resturant here in Grove,Ok! I love your cooking shows and your alls cook books! Thank you

By Jane Davis on August 16, 2011

Well it seems to me that the recipe is wrong. I add eggs and milk to self rising cornmeal or baking powder to plain cornmeal to make cornbread. I also add a little sugar because I like my cornbread a little sweet.

By Anonymous on August 14, 2011

I tried Paula's Cracklin Cornbread with Jalepeno's Sunday the 19th to take to my parents house for a gathering of a meal together with my family. I followed the recipe exactly as it's printed here and I must tell you they were horrible! The were tasteless except for a fatty taste from the cracklins and they were basically unedible.We put them outside for the birds and squirrels and as of today they are still there! My wife came home yesterday and one of her clients said they tried making ginger cookies and got thr recipe from Paula Dean and she had to throw them out as they were tasteless and obviously missing something. Perhaps some ingredients are left out on these recipes and you might want to check them before too many other fans of Paula have to waste their monty on discarded recipes. Just thought youd like to know.

By Kyle V Calkins on December 21, 2010