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Jalapeño Cracklin’ Cornbread

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  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

Preheat oven to 425 °F. Spray a cast-iron skillet with non-stick spray, 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 jalapeño 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 °F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.