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Cooking up Cracklins and Making Cracklin’ Bread

Cracklins:  Pork fat and skins that are deep fried
in rendered lard until they are crunchy.

(From the Eastern North Carolina lingo dictionary)

North Carolina Innkeeper remembers cooking up cracklins as a child | chloesblog.bigmill.com

Cooking Up Cracklins

Cracklins used to be common fare on southern tables. Sometimes you have to go back to your roots and eat the food of your heritage. My folks and the neighboring farm families had hog killings in the winter and they made cracklins/cracklings. So in cold weather we ate cracklin bread. Rest assured we don’t eat like this all the time.

 

Cracklin Corn Pone Bread

Cracklins used to be common fare on southern tables. Sometimes you have to go back to your roots and eat the food of your heritage.
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Course: Bread
Cuisine: American
Keyword: cracklin cone pone bread recipe, cracklin corn pone bread
Servings: 16 pone bread
Calories: 88kcal
Author: Chloe Tuttle

Ingredients

  • 1 cup pork cracklins
  • 2 cups fine ground cornmeal I use House-Autry
  • 2 Tablespoons self-rising flour
  • 1 teaspoon salt
  • pinch of sugar optional
  • 1 cups warm water add more if needed

Instructions

  • Preheat oven to 400 degrees. Grease the pone pan with some really sturdy grease like Crisco or lard.
  • Chop cracklins. If you don't like brown flecks in the bread, then grind the cracklins.
  • In a large mixing bowl stir together the cracklins, corn meal, flour, salt and sugar. Add the water slowly, stirring until the mixture is the consistency of pancake batter.
  • Pour into pone pan, filling to the top. Bake until edges are brown and bread is crusty, 35-45 minutes. As soon as the bread is cool enough to handle, pop the pones out of the pan. Serve immediately while bread is hot.

Nutrition

Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 63mg | Fiber: 1g | Calcium: 1mg | Iron: 0.6mg
Like this recipe?Follow us on Pinterest: @bigmill or tag #bigmillbb

Cracklin bread recipe from innkeeper at Big Mill B and B | chloesblog.bigmill.com

This bread is made in a cast iron corn pone pan

The corn meal is also important. When I was growing up I rode my bicycle down our dirt road to the Big Mill to get a paper bag full of fresh ground corn meal; usually from our own corn. Miss Sadie James made the best meal; I can’t find any meal of that quality now. My dad Ops taught me how to take the raw meal in your hand, squeeze it and it should clump together like clay. If not, then it was ground too fast and the stone heated the meal too much.

Chloe's Cracklin bread recipe made with pork cracklins | chloesblog.bigmill.com

Cracklin bread ready to eat

If you really want to try eating cracklins and you aren’t planning to attend any hog killings, you can buy them in some grocery stores like Piggly Wiggly. Buy the cracklins without skins, your teeth will thank you.

I did find a Cracklin’ Bread Recipe in the White Trash Cookbook, but don’t think cracklins are just for us down home folks anymore.

Come see us at Big Mill Bed and Breakfast, 252-792-8787

Chloe Tuttle, North Carolina Bed and Breakfast Innkeeper

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Chloe Tuttle

Eco-friendly innkeeper at Big Mill Bed & Breakfast
I am a farm girl who sailed the world, returned home to the family farm and opened Big Mill Bed and Breakfast. Join us for Business EXTENDED STAY or a quiet getaway 252-792-8787.
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