Crackling Cornbread Patties - Pork Rind Cornbread Patties

Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups cornmeal
• 3  cups water, boiling
• 1⁄4 teaspoon salt
• 1  cup  pork rind, crushed (cracklings)
•  oil or   other  fat, for frying

Directions

1. Preheat oil to about 350°F in a large skillet.
2. Mix corn meal, water and salt; add the crushed cracklings.
3. Form into oval patties and fry until golden brown.
4. Place in a hot oven to finish crisping.