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.
- Ready In:
- 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.
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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! :-)Reply
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!1Reply