Lunch: Jalapeno Cracklin' Cornbread

A savory cornbread with spicy jalapenos and cracklins.

Ingredients

2 cups water
1 cup cracklings
1 cup plain corn meal, medium ground
1 teaspoon salt
1 jalapeño, seeded and diced

Instructions

Preheat oven to 425 degrees°. Spray a cast-iron skillet with non-stick spray, place skillet in oven to heat. Bring cracklings and water to a boil. Boil for five to eight minutes until cracklings are soft. Add cornmeal, salt and jalapeno 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 ° and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.

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