Bread & Pastry, Cornbread & Dressing
Southern
Yield: 8-10
Author: Tammy Nichols
Crackling Corn Pones - Master Cookbook Recipe # 126

Crackling Corn Pones - Master Cookbook Recipe # 126

Unlike baked cracklin' cornbread, these corn pones are simmered first to ensure the cracklings are tender and the meal is fully hydrated before frying. This results in a "pones" style bread that is incredibly moist on the inside with a salty, buttery, extra-crispy exterior.

This is recipe #126 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 20 minTotal time: 30 min
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Ingredients

  • 2 cups cracklings
  • 1 2/3 cups self-rising cornmeal mix
  • 1 cup water
  • 1 cup milk
  • 1/4 cup salted butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • For Frying: Cooking oil and 3 Tbsp salted butter

Instructions

  1. Heat Cracklings: In a skillet, add the cracklings and heat them until they are hot and beginning to sizzle.
  2. Simmer: Add the water, milk, and 1/4 cup of butter to the skillet with the cracklings. Let the mixture simmer for 3 to 5 minutes to soften the cracklings and meld the flavors.
  3. Season & Mix: Stir in the salt and pepper, then add the cornmeal mix. Stir thoroughly until a thick dough forms.
  4. Shape: Form the mixture into patties about 1/2-inch thick.
  5. Fry: In a clean skillet, heat your cooking oil and the remaining 3 Tbsp of butter over medium-high heat. Fry the patties until they are very brown and crispy on both sides.
  6. Drain: Remove from the skillet and place on a plate lined with paper towels to drain.

Notes

Tammy’s Tip: "The secret to a great corn pone is getting them really brown in that skillet. That deep color means you've got a great crunch that stands up to the richness of the cracklings. They are just wonderful with a mess of beans!"

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg