Time 40m Number Of Ingredients 9 Steps:
Preheat your oven to 400 degrees F. Put the butter in the center of an 8" cast iron skillet and place it in the oven so it can get sizzling hot. Mix all of the dry ingredients, including cracklins in a large bowl. Mix the wet ingredients in a medium bowl. Combine the wet and dry ingredients. The batter will be very thick. Take the skillet out of the oven and pour the batter into the hot skillet. Reduce the oven temperature to 375 degrees F. Return the skillet to the oven and bake the cornbread for 25 minutes. Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad. Allow the cornbread to cool for 5 minutes before cutting and serving.
Time 45m Yield 60 1-oz muffins, 8-60 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F.,. Grease frying pan or spray muffin tins with pam. Chop the onion into 1/8" - 1/4" cubes or pieces. Seed the jalapenos and chop into 1/8" pieces. Cut the cheese into 1/8" - 1/4" cubes or pieces. In large mixing bowl add 2 cups cornmeal. In small mixing bowl add 1 egg and beat, add buttermilk and mix well. Add egg & buttermilk mixture to cornmeal and mix well. Add the onions, jalapenos, cheese to the cornmeal and mix well. Add the cracklins to the cornmeal mixture and mix well. If the mixture is to thick add the reserved corn liquid and mix well. Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.
Time 45m Yield 9 serving(s) Number Of Ingredients 9 Steps:
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.
Time 55m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted. Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet. Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Preheat oven to 425°F. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed). Crumble corn bread into large bowl. Mix in celery, onion, pecans, sage, and reserved 1/4 cup bacon drippings and bacon. Season with pepper. Beat eggs and broth in medium bowl to blend; stir into dressing mixture. Transfer dressing to prepared dish. Bake dressing until cooked through and golden, about 35 minutes.
Time 25m Yield Serves 8 Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides. Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.
Time 35m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed. Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Yield Makes one 10-inch-diameter corn bread Number Of Ingredients 7 Steps:
Preheat oven to 450°F. Sauté chopped bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 6 tablespoons drippings from skillet. Brush 10-inch-diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.Whisk cornmeal, salt, baking soda and baking powder in medium bowl to blend. Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sautéed bacon. Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn corn bread out onto rack and cool. (Corn bread can be prepared 1 day ahead. Wrap in foil; store at room temperature.)
