Prep 15 mins
Cook 30 mins
This cornbread has crushed fried pork rinds in it. Haven't tried it. Just sounded interesting so I'm posting here to try in the future.
- 3⁄4 cup yellow cornmeal
- 3⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup milk
- 2 large eggs
- 1⁄3 cup butter
- 1 1⁄2 cups fried pork rinds, coarsely crumbled (available in potato chip section)
- Preheat oven to 400 degrees.
- Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
- In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
- Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.
I had to make a few changes due to having only some of the ingredients on hand. It still came out great! My subs were corn oil for butter, skim milk for whole, 2 medium eggs instead of large, and self-rising white cornmeal. Same amounts with the subs but otherwise used everything else the same. This recipe is a keeper! :-)
Perfect for what I was looking for! Cracklin cornbread and buttermilk has always been a wonderful comfort food for me. Reminds me of the years I spent with my grandfather and great grand parents! Its best not to melt the butter, as it aids in rising, like it does in biscuits ;-) just cut it in the dry mix and all will end perfectly! great recipe, thanks so much!
Sad to say this one didn't work for us at all. the cornbread didn't rise much, was dry, and the chicharrones sort of collapsed and made chewy little pieces in the cornbread, maybe I didn't crush them enough??? Made for New Kids tag game.