Jalapeño Cracklin' Corn Bread
- 1 cup cracklings
- 2 cups water
- 1 cup plain cornmeal (medium ground)
- 1 teaspoon salt
- 1 jalapeño seeded, diced
Preheat the oven to 425 degrees. Spray a cast-iron skillet with nonstick cooking spray and place skillet in oven to heat.
Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeño to mixture, stirring well.
Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
This recipe yields 5 to 6 pones.