Paula Deen Jalapeño Cracklin’ Cornbread

Paula Deen Jalapeño Cracklin' Cornbread turns crispy cracklings, cornmeal and a diced jalapeño into a crusty, savory skillet cornbread in 1 hour 23 minutes. This old-fashioned cast iron cornbread side fits potluck night, church supper, holiday table and any Southern comfort food Sunday dinner.

Bring the cracklings and water to a boil for 5 to 8 minutes until the cracklings go soft, because that is what makes the batter come together. Skip it and the cracklings stay hard and chewy in the finished pones.

Paula's version has no flour, eggs or milk, just cornmeal stirred into the hot cracklings and water, which gives dense pones with a crisp outside. Dropping the batter onto a preheated cast iron skillet and moving it near the top of the oven is what builds that crunchy bottom and edges.

Paula Deen Jalapeño Cracklin' Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

53

minutes

Calories

190

kcal

Spoonfuls of cracklin' batter bake into dense, golden pones with a crackly crust and soft, peppery bites inside. The jalapeño adds a little heat without taking over the rich, porky flavor.

Ingredients

• 2 cups water
  

• 1 cup cracklings
  

• 1 cup medium ground plain corn meal
  

• 1 teaspoon salt
  

• 1 jalapeño, seeded and diced
  

Directions

• Heat the skillet: Preheat the oven to 425°F, then spray a cast-iron skillet with non-stick spray. Place the skillet in the oven so it gets hot while you make the batter.
• Soften the cracklings: Bring 1 cup cracklings and 2 cups water to a boil in a saucepan. Boil for five to eight minutes until the cracklings are soft.
• Mix the batter: Add 1 cup medium ground plain corn meal, 1 teaspoon salt and 1 seeded, diced jalapeño to the pot. Stir well so the cornmeal is fully mixed in.
• Drop the pones: Use a large serving spoon to drop the batter in pone shapes into the hot skillet. You should get 5 to 6 pones.
• Bake the cornbread: Set the skillet near the top of the oven and bake at 425°F for 15 minutes. Then reduce the heat to 350°F and bake for another 30 to 45 minutes.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are cracklings, and where do I find them?

Cracklings are crispy bits of fried pork skin or fat left over from rendering lard. You can often find them in the snack aisle at Southern grocery stores or at a local butcher. Pork rinds are the closest stand-in, though they are usually puffier and lighter.

Can I use pork rinds instead of cracklings?

Yes, crushed pork rinds work in a pinch. They will soften in the boiling water, but the flavor is a bit milder and less meaty than true cracklings. Taste the batter before baking, since rinds can be saltier.

How do I store leftover cracklin' cornbread?

Keep the pones in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Reheat them in a 350°F oven so the crust crisps back up. The microwave will make them soft.

How do I keep the cornbread from sticking to the skillet?

Spray the cast iron well and let it heat in the oven before the batter goes in. The hot surface sets the bottom quickly, which helps the pones release cleanly. A well-seasoned skillet makes it even easier.

Can I make it less spicy?

Seed the jalapeño completely and remove the white ribs, since that is where most of the heat lives. You can also use half a jalapeño or swap in a mild green chile. Leave it out and you still get a good, savory cornbread.