Jalapeno Cracklin' Corn Bread (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Ingredients:
1 cup cracklings |
2 cups water |
1 cup plain cornmeal (medium ground) |
1 teaspoon salt |
1 jalapeno, seeded and diced |
Directions:
1. Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.
2. Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno 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 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
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