Top Shelf Margaritas are sure to satisfy even the most ardent fan of the drink; as with anything, using fresh ingredients ensures a high-quality end product, so we begin with our own syrup and sour mix.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon shortening
- 1 cup pork cracklings (fried pork skins)
- 1 large egg
- 1 jalapeno pepper, seeded and minced
- 1 cup buttermilk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
- Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes. Drain, and reserve.
- Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
- Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1289 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I had to add another cup of meal …… it was way too watery
I am glad I tried this.. it had an interesting texture and was fun to make. I personally prefer some flour in my cornbread so next time I’ll probably add some.. the flavor was good
This recipe turned out good however another method is to frie the cracklings in cast iron pan . Empty most of the grease then place cornbread batter over crackilings and bake . Turns out great .
This is the orignal recipe it was good. So I made it with a extra egg 1/4 teaspoon baking soda and 2 tpoon of baking powder 1/4 cup of sugar and half cup of flour.
Having made them many times in my youth, cracklins are not fried pork skins. They are the by product (solid pieces of skin and attached fat) remaining after boiling the lard out. If you use real cracklins, you do not need to boil them before mixing into the cornbread batter.
this was really good… reminded me of the bread a friend’s mom use to make years ago… thanks for the recipe! great one!