Cracklin Cornbread in Appalachia
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- čas přidán 7. 07. 2024
- In this video I'm showing you how to make cracklin cornbread and as usual I'm sharing memories, details, and history about the recipe.
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Recipe I used in this video:
2 cups of White Lily White Cornmeal Mix
1 cup buttermilk
1/3 cup water
1 cup cracklins
Mix ingredients together; put in preheated cast iron pan; cook at 450 degrees for 20 minutes or till done.
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Celebrating Appalachia
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When I was a child, I remember my mother asking the butcher for cracklins. They were dirt cheap and didn’t come prepackaged. Digging the cracklins from the bottom of my glass of mama’s cracklin’ cornbread & buttermilk was a *superb* treat!
I appreciate what you do here on your channel, because you are sharing and preserving history of the richest part of a American Legacy. I pray its never forgotten.
Thank you 😀
That’s the only way I can eat cracklins. As a teenager I made myself sick eating them and never could take them after. Years later, I determined it was probably the moonshine and not the cracklins😂
😀
Too funny lol 😆
I pray your stomach can tolerate them now.😄it would be an ashame to be unable to eat them. Lord knows, I love my pork rinds. So much talk I buy a big plastic container from Same club when I go. My husband KNOWS NOT TO BOTHER THEM.😅😅
My dad was a firm believer in FRESH pork, so we killed hogs in my youth and rendered lard, etc., but he was not a fan of cracklin' cornbread. My mother and I, however, were drop dead devotees -- we both loved cracklin' cornbread. So, the times we had it were special times indeed.
Fried fatback (salt pork, streak o' lean, streaked meat) is very similar, or really the same thing, and mom used to fry some in order to render the fat for cooking something else, laying the fried piece aside. That's when she would have to watch. lest I slip in the kitchen and scarf it up. She liked it as well as I did. Appalachian raised, her diet was, as Kephart described in his book, "swimming in grease." Unhealthy? She'll be 96 the 29th of next month.
I've often wondered if its all the chemicals in today's food and not the fat or salt that is so dangerous to a persons health. 😒
Oh my goodness when we killed hogs we ate crackling bread for weeks and we found out you could freeze em and eat crackling bread anytime. Now Ive found your channel I spent an awful lot of time remembering this things. Recently reconnected with a childhood friend lived next door until age 18 and rarely seen each other now 53 years later we spent a lot of time talking about the old days now we going on trout trips, never either one us would have dreamed of trout fishing. Thank you so very much for your videos.
Larry-I'm so glad you've got those good memories 😀
I would give up a good bit of the time I have left on this earth to be able to eat one more piece of my mama's crackling cornbread. Thank you for this sweet, sweet memory, Miss Tipper!
God Bless your efforts to keep our Appalachian heritage alive! I hail from Sevierville,TN and enjoy your history memories!
Some of the bbq joints around Lexington put cracklins in the chopped bbq if you ask for it.
I have searched for this recipe 20+ years. My great grand mother made this!!! They were Tx pioneers - full blooded Swedes. I love that you shared this historic recipe, thank you!!!
I can't get over how quiet your home is. It's super relaxing.
Remember killing hogs when a kid one year and rendering the lard and eating cracklins right out of the black iron kettle, the reason I remember so well, I got sick from eating a founder of cracklins .To much of a good thing,I guess. I do like cracklin cornbread and yours Tipper, looks delicious. Thanks for sharing and by the way those onions look good.🙂
I’ve not heard of “eating a founder”, I’ve heard of getting foundered on something though.
@@annaduvall4106 I used the word (founder) in the form of a noun. I guess you could say thats Appalachia Dialect 🙂.
You can buy little bags of crackling in pubs. Called Pork Scratchings, they are a lovely salty treat to go with our warm beer.
Also renowned for tooth breaking. Known as the dentists' friend.
Thanks for sharing. Xx
These videos are priceless. Thank you sooo much. """ COULD YOU PLEASE DO A VIDEO ON HOW YOU TAKE CARE OF YOUR CAST IRON? CLEANING IT AFTER USE AND SEASONING IT AFTER USE. THANK YOU FOR ALL YOU DO.
GOD BLESS THE SOUTH
Thank you! So glad you enjoy our videos!!
Yum! That looks delicious.. I used to eat cracklins at our neighbors house when I was a kid, hadn't thought of them in years. Every time you film in your kitchen I notice your pig cutting board. I have a similar one on my wall that my grandfather made for my grandmother at the time they married in 1904 along with a rolling pin, they are treasured.
I've got one of those pig cutting boards, too - it was my mother in law's. Bird's eye maple.
I've eaten a lot of cracklins, but I've never had them in cornbread. I'll have to give that a try.
I've seen them used in biscuit dough, roll you dough thin and press cracklings down into top, bake until crisp.
I came from Southeastern Ky, and it was just called crackling bread,
As a 3 or 4-year-old,I used to help my mama, cut up and salt down the pork in the saltbox, knowing that the last thing to do was rendering the lard, I could hardly until she would scoop out some red hot cracklings out of the wood fired huge black cast iron kettle ....what a treat!!!
My mom from Missouri made this but not often enough. Great stuff.
On Sunday if Momma decided to cook a fresh ham in the oven, she cut off the pork rind and left a little tiny bit of meat on the back. Then she'd cut them into 2 inch smaller pieces. She hit them hard with salt and some pepper. She baked them in a rack so the fat dripped down. Half way through the ham baking the cracklings would be done. Ohhh, were they ever a nice appeteaser. 😊
I have not had cracklin cornbread in a long time. love it. my mama would mix it in the batter like you did , but also layer some in the bottom of the pan before pouring in the batter. Yum..
If I remember right it is illegal not to put butter on hot cornbread! You need a bowl of pinto beans are crowder peas to go with that and you have whole meal.
So true. Maybe a little cabbage and chow chow and some fat back.umm,umm good eating.
My father loved cracklin cornbread! We had hogs and butchered them each winter .....dad had me helping out starting as a child, it was a big family event ....many cold snowy days in my youth had hog butchering day , ham curing smoke house, frying tenderloin , hot biscuits and coffee...and the cracklin bread ....great memories.....thanks tipper ...God bless....🙏
I love and collect Appalachian cookbooks and that is one of my favorites! Excellent stories and recipes.
Mama talked about grandma always making cracklin cornbread. They were share croppers and grandma made everything from lye soap to cottage cheese and clabber and cracklins when they killed hogs in the winter. I am gonna find some cracklins and make this. Thanks again for a great video. 😊
Tipper,
I started a reply and I did something wrong before I finished. The article from SMOKEHOUSE HAM SPOONBREAD and SCUPPERNONG WINE brought back so many sweet memories. My daddy ran a grist mill in Gilmer County he also worked on the FONTANA DAM. We grew up making and eating crackling cornbread. My paternal grandma and her boys, including my daddy, would butcher a hog and render the fat for lard then we would have all those fresh cracklings for that wonderful cornbread. Like you, my favorite part is the crust, so crunchy. Thank you so very much. This made my day !!!
Jeri Whittaker
How neat is that! Thank you for sharing both of those connections to the book 😀
Ms. Tipper THANK YOU for sharing!!! The world is a better place because of you and your family!!!
I agree.
Thanks so much 😀
I also loved hearing you read and talk about old family recipes.
And the history and family lore that are handed down along with those recipes.
I have a box full of recipes, all written down in my grandmothers handwriting.
They still smell like her house.
I miss her so much.
Thank you for sharing this.
Your posts are like comfort food.
Thank you Gertrude 😀
I LOVE crackling cornbread. I make it once in a while, but always in the Spring when I can get fresh pointed head cabbage and new potatoes. That’s when it’s the best! I live more to the coast of North Carolina than the mountains, but the ways and traditions you talk about hold true here, too. Except, they’re all going away or dying here and that just breaks my heart.
I grew up in Texas but my Mother was from Louisiana and we spent almost all vacations there to visit her family. My mother and her sisters were all phenomenal cooks, but one aunt in particular was an exceptional Louisiana cook. She put cracklins in biscuits and pancakes as well as in corn bread. There’s nothing like a good cracklin - My favorite are the pieces with a strip of fat still attached!
Another home run Tipper! Yep, I helped my grandmother render the fat in her witches kettle outside, save the lard and then she'd make the crackl'n cornbread. Brings back fond memories for sure! MMMM She also made Mexican cornbread which was way too hot for me. lol
I made cracklings cornbread so much when I was a newly wed. I stopped making it because my jeans got too tight! 🤣
greetings ms. tipper; mama never made cracklin' corn bread as i remember but she made cracklin' biscuits most all the time. i would fork one open, glob some real butter in it and, with my dinner knife under one edge of my plate, commence to soppin my cane syrup until i could hold no more. i love my cracklins' so keep the memories coming...................g
I love cracklins. As a child I used to get scolded daily for snacking on moma's cracklins.
I've never had or heard of crackling cornbread, but I'm going to try it for sure. Thank you for sharing.
Mrs. Pressley, I want to thank you for your efforts with this channel. In my opinion you have joined the ranks of notable ambassadors for our region in the cast of folks like the late Bascom Lamar Lunsford, among others. I am always learning something new or refining my existing knowledge base with the perspectives you provide.
Wow you put me in good company-thank you so much 😀 I really appreciate your encouraging words!
This lady knows how to make me hungry as a bear!
There is nothing like warm cracklin cornbread with butter! ❤️😁❤️
Hi Tipper and family, my name is Laura and I’m from London. I would just like to let you know how much I love all your videos, recipes and folklore tales. I am from a large Irish family myself and we all have so much in common. I have long been fascinated by Appalachia, it’s people and it’s customs, thank you all,so much for bringing it to life for me. X
Thank you so much Laura! I hope you continue to enjoy our videos 😀
We put them in fried hot water cornbread too, so good with purple hull peas and hot tomato relish, a Louisiana delicacy.
talk about some good cooking !! Louisiana would make me fat ! I was just remembering pulling into that little town of Kaplan just past 6 am and My friends sister had made rice and eggs for breakfast! Then her other sister made us Shrimp soup for dinner with boiled eggs in it and gumbo from the giant pot in the back of a guys store during the parades with a dollop of potato salad , so good it make ya slap yo momma ! 😂 I always said i would weigh 500 if i lived down there aside from Appalachian cooking yuns got the hands down best food!
I actually got chills on my legs when I saw you cut that! Ohhhh it has been so long since I have had cracklin corn bread. Until now didn't know how to fix it. Well, that has been remedied so I'm expecting myself to do something about that pretty soon! Thank you!!
For over 30 years the mystery of why my brother's cornbread is better than mine has haunted me. It's the buttermilk Tipper! I been using regular milk all this time! Thank you lil Darlin'. You sure you don't want a big sister? Me and mine can be your crazy relatives out in California...😄
😀
That sure looks good! That would be great with a bowl of Great Northern Beans I bet 😋 Thank you for sharing!
That would be the perfect thing to eat it with Kat 😀
Makes me nostalgic. Makes me miss my Mama.
I've eaten cracklin cornbread when I was young and it was so good. I'll have to make some now! Thanks for the memories 💕👍🥰
I remember eating lots of cracklin cornbread growing up. My Mama would make it often and she loved to eat just the cracklings too. I miss her so much, She went home to be with the Lord April 11th of this year. Thank you for sharing. Good memories.
I'm sorry you lost your sweet mama-my heart goes out to you.
Oh we love cracklin' cornbread! ❤ Going to make tomorrow with supper!🤗 Thank you Miss Tipper! My husband is thrilled! ❤
I've eaten cracklin cornbread in my younger years and it's delicious 😋 I'm not able to find cracklin's anymore. Thanks for sharing wonderful recipes. Have a blessed weekend!
Slow cooked beans with a hamhock and cracklin bread is my favorite. Thanks for sharing.
Corn bread with chili beans was a lunch I remember getting served in the early 1970s at elementary school in Los Angeles. Lunch was 20 cents in the cafeteria. Whenever there was chili beans, cornbread always accompanied. The combination of those two flavors, with the dessert-like sweetness of the cornbread, became an important dish.
We love cracklin cornbread. Both of us were raised eating it. I make it pretty much the way you made it and I do add the egg. Fresh vegetables and cracklin cornbread it doesn't get any better. Thanks for sharing.
I love cracklin cornbread! I rendered lard from our hogs and was thrilled to have the cracklins. Whenever I make cornbread or biscuits, I have to have some with butter as soon as it comes out of the oven!
Yesterday we were driving down the road
Near home and saw a sign for cracklin
At a farm stand nearby- we felt we should know what it is but we didn’t! So thanks Tipper for teaching us again, that cornbread looks awful good❣️
My mom would make this, it was so good. I think I’m going to try to make it.
I grew up in Minnesota (I’m 76 now), never experiencing cracklin cornbread, moved to. Michigan in the Lansing area and retired in Traverse City and have never seen cracklings in the grocery stores or butcher shops, so I never experienced crackin cornbread. It is now on my bucket list to make and to eat. We have a marvelous butcher shop here (Max Bauer), so I’ll ask there if they have them. Sounds as good as livermush, which I enjoy and purchase when in Charlotte.
my son and his wife lives overseas now but when he was living at home this was his favorite and my husbands close favorite.
Cracklin' cornbread and Cracklin' biscuits were always a welcome addition to supper or a Sunday dinner! Keep up the good work Tipper!
One of my favorite memories of my mom’s corn bread, the leftover cut pieces, she’d reheat in hot oven. The corners and edges getting toasty crispy.
Just so you know I'm from the thumb of Michigan. An it seems like your cooking is what I grew up on. My grandma an ma taught me alot about gardening, cooking,canning and the simple ways. My granddad an dad taught me alot about just about everything to do with everything else. But I love butchering an smoking meat the best. I'm passing it on to my grandkids now. My youngest grandson loves the bees and honey. But enough about me. I just love your channel. I'm forever telling my wife about your videos. God bless! And yes I love fresh cracklins right out of the kettle. Love rendering lard
Yes! My grandparents North Dakota farm family.
But these stories and recipes and gardens and canning are remarkably similar.
Reminds me of grandmas kitchen.
@@gertrudelaronge6864 yes I grew up on a dairy farm. Best time of my life. I so disliked the day I had to go get a job in the real world. You are so right about reminding you of grandma's kitchen. It was a totally different way of life. It was work growing up but you knew you were loved. Sorry just miss my grandparents today. This old man sure does love her channel. Brings back a lot of good memories. Thank you an God bless!
Thank you-so glad you enjoy our videos 😀
my favorite version of cornbread!
I haven't had cracklin bread in over 40 yrs. when I lived in Texas. Wish I could find cracklins up here in Wisconsin. One of my first meals down there had cracklin bread & fried okra. Love at first bite w/ both of them. Thanks for the memory.
Looks real good. It's always a treat to find cracklings. I would want to have a side glass of buttermilk OR a good pot of poke greens or turnip green with it.
My grandma used to and mom makes crackling cornbread. My mom and grandma moved to Arizona from Georgia and later on mom and dad moved to Texas. Love turnips mustard and collard greens
A very nice Griswold cast iron skillet! I bet that has been handed down.
Thank you for sharing this! From SW Ontario, 🇨🇦
Every year right after Thanksgiving my granpa would butcher a whole pig for Christmas. I’m Cuban American & we love pork! Anyway he would make the best cracklings (we call them chicharonnes). He also told me I could use pork belly as well. I’ve never had cracking corn bread, but after watching you video I’m going to try it!!! Your amazing & I love watching you & hearing your stories!!! ❤️❤️❤️❤️
My father in law, used to get a iron skillet hot with oil and fried cracklings, then they pop open into pork rinds. My children loved them.
I sure do love cornbread. And, cracklins are my second favorite pork byproduct next to scrapple. But, I've never had them together! I'll be making this real soon. Thank you for sharing!
I was trying to decide what to do with the last of my craclings. This i haven’t had in many year’s. Thank you for the video and wonderful reminder.
I love cracklin cornbread! Oh Lord watching you eat, just about made me and my husband taste every bite! Thank you so much for your videos. We always render our hog fat to make lard and cracklings. Even if you don't raise them we find butchers that will sell hog fat to the general public. Always try to purchase the white leaf fat, which makes the purest lard in my opinion. But any white hog fat will do. I've even bought slabs of fatty white bacon and rendered me some cracklings from that. Yum. Blessing to you and your family.😀
Crackling cornbread takes me back to the days when I was a boy, some sixty odd years ago. The strips of skin cut from side meat, fried up crunchy made a good snack too.
How you share your neck of the woods and history is priceless! We raise all our own meat and render lard and tallow but never saved the cracklins for cornbread. We snack on them but will try your recipe this fall when we process our pigs. Thank you for sharing!
Looks tasty. This is an absolute southern classic recipe. Thank you.
My mouth is watering!!! 😆
I love crackling cornbread. I make it the same way you do. You are right …..you can make a meal out of it by itself.
Yes, I have eaten Cracklin Cormbread and yes I have made Cracklin Cornbread.....and I love it! It has been a long time since I had any but I still remember how good it is. It's not easy to find Cracklin any more but I found that you can make your own Cracklin by getting unsalted fatback at the grocery, chop it fine and fry it. I guess you'd call it a poor mans Cracklin. It tastes pretty good!
The best thing ever!!! Such a treat as a child.
Cracklin cornbread is my favorite
I grew up in Texas and my mom would make Cracklin Cornbread with fresh rendered Cracklins. Oh, how I miss it!
Loved this!
Oh yes i still remember th first time I are cracklin. Bread we were cutting firewood up at granny squirrel dezi said I have dinner cooked for you complete with cracklin bread I think you'll like it
I love any kind of cornbread, so this just took it to the next level! Thank you for sharing!
Saw this and immediately ordered the book. Can't wait for it to come! Thank you.
I call those rendered cracklin’s meat croutons. I’ll render some lard just to get the cracklin’s. Can’t wait to try this recipe
I love your videos, your voice and mannerisms are both so soothing. Thank you for sharing!
I had heard of cracklin' cornbread, but I had no idea what it was. Thanks so much for sharing!
Makes me miss my grandparents!
❤️❤️
Awesome cornbread I love it
Thank you! Love from Southern Illinois.
Thank you so much for sharing...
Thank you Tipper,
This video touched my ❤ deeply. My eyes are responding with tears. The article from my favorite book brought back so many wonderful memories
Glad you enjoyed it!
I know you will probably hear this a lot, but oh my gosh, I can't believe this delicacy was brought up. I thought my family was one of the last to eat crackling cornbread. Whenever I mention crackling cornbread to most people I just get funny looks and when I explain what it is, the first comment I get is,"what are cracklings?" People just don't know what they are missing!! I can only remember seeing lard being rendered when I was a small boy, nonetheless, my grandmaw often made crackling cornbread. I make it a little different by putting a little bit of sliced onion in the mix. I even do this when I make regular cornbread. I know this is probably just a personal preference, but I always use yellow cornmeal while I see a good many people using white cornmeal. Have you ever heard what the difference is between the two? Thanks for another great video Mrs. Tipper😁😊
Thank you Bucky! White cornmeal is made from white corn and yellow from yellow corn. I think there is a slightly different taste to the two, but mostly it just comes down to personal preference 😀
Looks so good! Will have to try it!
You made my mouth water.
I've never heard of this, but it sounds amazing. I might have to try it this weekend!
I'm so thankful I found ur channel! Each posting brings back good memories of my parents. I can see dad sitting @ the end of the dining table eating crackling cornbread w/ a glass of milk. And he made the best scuppernong grape wine!
Thank you so much! So glad you've got those good memories!
Tipper, you're great. Thank you for these recipes.
Glad you like them!
@@CelebratingAppalachia I'm getting that cookbook.
Thanks again.
I have that book and it is AMAZING!
Oh my! I literally just purchased that cookbook 3 days ago! It’s a really interesting book. I love am loving it.
My husband grew up on a farm and his grandmother who lived with them used to make this. He has fond memories of it. I've never had it but it sounds yummy. Tfs 💝
you're making me hungry! aurgh.. thank you..sounds great.
Best thing about baking cracklin cornbread is that you get the first piece, piping hot, slathered with real butter. I can't think of an Appalachian or Southern meal that cornbread doesn't go well with. Now, I'm gonna go eat some with bbq ribs, taters and green onions and butter, of course. TFS
My Granny made it often & I liked it, but mama didn’t like it much so I don’t remember her making it…I just love watching your channel because it always bring awesome memories of my childhood..
Hope your week is going good!!
Brenda
Thank you Brenda-hope you're having a good week too!