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Where Is The Cornbread?
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- TexMike
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Re: Where Is The Cornbread?
My mother and grandmother were both Texas country cooks. We had cornbread several times a week. Regular, hoe cakes, Mexican, cracklin, hush puppies and bacon and cheese style corn bread. I was raised on my grandfather's dairy. My dad worked there for a while and we didn't have a lot of money. We had cornbread and red beans for supper almost everyday. We also had plenty of beef along with fried potatoes. Nobody ever went hungry! ![Texas Flag :texas:](./images/smilies/texasflag.gif)
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- david brace
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Re: Where Is The Cornbread?
The 'cracklins' that I referred to are always MINCED, not in 'pork-rind' shape. They're just the right size to get stuck between your teeth...
My guess is they're about a 1/4 inch square or less. As I said in the first post, after they're seasoned and dried, she minces them, so small is the size you're looking for.
She sometimes set that she makes a 'hurry-up' cornbread when her husband is looking hungry, and she uses the cornbread/muffin box mix...and then she sprinkles in some of the cracklins into the mix and bakes it all.
Next time, I'll get pix and I'll ask how she does them.
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She sometimes set that she makes a 'hurry-up' cornbread when her husband is looking hungry, and she uses the cornbread/muffin box mix...and then she sprinkles in some of the cracklins into the mix and bakes it all.
Next time, I'll get pix and I'll ask how she does them.
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- Pilgrim
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Re: Where Is The Cornbread?
I am new to this forum but wanted to comment on the crackling cornbread. I was raised on the stuff and remember as a kid being outside with the dad/uncles and gramps killing hogs. once the skin with the fat and attached meat was cut off they would build a fire around the cauldron or washpot and get er good and hot. once the skin/meat/fat was stripped and cubed it would be put in the pot and cooked. once cooked you would have the layer of crisp skin a creamy fat layer. To make crackling bread you cut the creamy fat/meat layer from the skin and add it to the cornbread mixture.
Probably one of the reason I got up to 260# before having to cut back a bit.
Probably one of the reason I got up to 260# before having to cut back a bit.
- OldUsedParts
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Re: Where Is The Cornbread?
Good play by play, Gdub, been there and done that - - - WELCOME to the Forum
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
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Re: Where Is The Cornbread?
Great stuff Gdub. I remember the smokehouses and giant cast iron pots. I love listening to my Wife’s Father talk about putting the sausage links in 5 gallon cans of hog lard
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