Skip to main content
Epicurious
Cookbooks

Cracklin’ Corn Bread

Recipe information

  • Yield

    Yields 4 pones

Ingredients

1 cup cracklings
1/2 cup hot water
2 cups sifted yellow cornmeal
1 teaspoon salt
Small amount of cold water
Vegetable oil for skillet

Preparation

  1. Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of oil. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes. The skillet should be placed near the top of the oven.

Paula Deen's Kitchen Classics
TagsCornbreadBreadSouthernAmericanCornmealFlourSideSnackDairy FreeNut FreeGluten FreeBakingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.