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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup pork rinds |
||
| Calories 82 | ||
| Calories from Fat 7 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 82mg | 3% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.2g | ||
| Protein 1.9g | 3% | |
Crackling Cornbread Patties - Pork Rind Cornbread Patties
By: Molly53
Dec 21, 2007
Cracklings are sold as pork rinds in the store and are known as chicharrons in Spanish. They are the crisp bits left after fat has been thoroughly rendered. This dish is a direct descendant of corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
SERVES 8 -10
Ingredients
- 1 1/2 cups cornmeal
- 3 cups water, boiling
- 1/4 teaspoon salt
- 1 cup pork rind, crushed (cracklings)
- oil or other fat, for frying
Directions
1
Preheat oil to about 350F in a large skillet.2
Mix corn meal, water and salt; add the crushed cracklings.3
Form into oval patties and fry until golden brown.4
Place in a hot oven to finish crisping.
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Browse similar recipes by category
- Course > Breads
- Course > Breakfast
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: DEEP
On Oct 31, 2008
BEYOND AWESOME! I did not use the "store bought" chicharrones. I do some catering work with a local business and we baked 4 whole hams(skin on) to do chopped pork/BBQ sandwiches. I took all the skins from the hams, brought them home, scooped off the fat sides and baked to make "homemade" chicharrones. I coursely ground the chicharrones in a large mortar & pestle, and used them in this recipe(doubled). Otherwise, I followed this recipe to a "T". I had the cornbread last night with a large bowl of cream of mushroom/kale soup....I nearly smacked my own lips off! LOL! Took the rest of the cornbread in to work today, along with a large bag of "homemade" super crunchy pork rinds. Everyone freaked out that I had "stolen" the pork skins(which would have otherwise been tossed out) and made something so, so, so "down home" delicious. We bake hams often at the catering biz, so I'll have access to many "cracklins". This is a very easy recipe to make and stirs me right down to my VERY Southern roots. Thanks for a KEEPER, Molly!
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