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Old 02-06-2014, 06:22 PM   #11
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A southerner who doesn't much go for cornbread? Don't they have laws about that? R_B, I wonder if you used bacon drippings instead of butter or fat it you might like it better. I have put bacon crumbles in cornbread, but I decided I like bacon better on the side.,

Kayelle, I was thinking, 1 cup of sugar seems pretty sweet. Then I remembered, I like honey on my cornbread, so I guess it looks pretty good. I'll know soon enough. I copied your recipe and will try it.

I just threw a pan of cornbread in the oven. Today I used the recipe on the side of the Quaker brand cornmeal box. Hand stirred and the batter was ready before the oven came up to temp.
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Old 02-06-2014, 07:37 PM   #12
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"Cornbread and iced tea took the place of pills and 90 proof." Name that song!
All my rowdy friends have settled down.
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Old 02-07-2014, 12:11 PM   #13
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I tried it once because it sound really tasty. I could hardly tell they were in the corn bread. They disappeared. I thought it was a waste of yummy cracklings. And yes, I followed a recipe that had me put the cracklings in the batter before baking.
What kind of cracklings did you use? If you used those puffed up pork rinds sold in the big bags, those are not cracklings. Cracklings have the skin remaining. Pork rinds are skinless and very light. Airy.
The ones we get are kinda hard to chew and would not dissolve in the batter. I think?
My biggest concern was the cracklings getting soft in the batter.
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Old 02-07-2014, 12:54 PM   #14
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What kind of cracklings did you use? If you used those puffed up pork rinds sold in the big bags, those are not cracklings. Cracklings have the skin remaining. Pork rinds are skinless and very light. Airy.
Heh, TL doesn't eat stuff like that
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Old 02-07-2014, 02:40 PM   #15
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What kind of cracklings did you use? If you used those puffed up pork rinds sold in the big bags, those are not cracklings. Cracklings have the skin remaining. Pork rinds are skinless and very light. Airy.
The ones we get are kinda hard to chew and would not dissolve in the batter. I think?
My biggest concern was the cracklings getting soft in the batter.
I made them myself. They were a yummy by product of rendering leaf lard. I don't remember if any of them had skin, but I think so. I cut the fat into ~1 cm (~3/8 inches) cubes. I probably only put skinless ones in the cornbread.

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Heh, TL doesn't eat stuff like that
GG knows me.
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Old 02-07-2014, 05:20 PM   #16
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I really don't care for plain ole cornbread, but I really like this...
Absolute Mexican Cornbread Recipe - Allrecipes.com
That is a lot of sugar for corn bread. The most I ever put in is about 1/4 cup. And I use the cream style corn also without any peppers. The corn makes it nice and moist. I also have been known to toss in a few slices of crumbled bacon.
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Old 02-07-2014, 07:17 PM   #17
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I really don't care for plain ole cornbread, but I really like this...
Absolute Mexican Cornbread Recipe - Allrecipes.com
That's sounds really good. I've tried jazzing up the cornbread recipes I've found, but I always find them bland and dry. I'm going to try it. Thanks!
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Old 02-07-2014, 07:53 PM   #18
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I agree, that's a lot of unnecessary sugar and naturally it can be cut way down to suit yourself. I often use pepper jack cheese, to boost the kick.
Addie, bacon makes anything better, except brussel sprouts.
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Old 02-07-2014, 08:03 PM   #19
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I use the Jiffy Mix, add 1 T sugar, green chilies and shredded Mexican Cheese. Perfect Corn Bread!
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Old 02-08-2014, 09:55 AM   #20
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That's sounds really good. I've tried jazzing up the cornbread recipes I've found, but I always find them bland and dry. I'm going to try it. Thanks!
GG adding the cream style corn really makes the cornbread moist.
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