1 Review of Crackling Cornbread Patties - Pork Rind Cornbread Patties

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!