Ageolcracklinbread Recipes

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CRACKLIN' BREAD II



Cracklin' Bread II image

A traditional Southern favorite - use crumbled fried bacon if pork cracklin's are not available in your store.

Provided by Brian Stowe

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 9

Number Of Ingredients 10

1 egg
3 tablespoons shortening or bacon fat
1 ⅛ cups buttermilk
1 ¼ cups cornmeal
2 tablespoons sugar
¼ cup all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup crushed pork cracklin's

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
  • In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
  • Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 22.4 g, Cholesterol 31.2 mg, Fat 8.5 g, Fiber 0.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 661.7 mg, Sugar 4.6 g

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Put some Southern-fried crackle in your next batch of cornbread by adding coarsely crushed fried pork rinds.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 5

2 eggs
1/2 cup MIRACLE WHIP Dressing
1/3 cup milk
2 pkg. (8-1/2 oz. each) corn muffin mix
3 cups fried pork rinds, coarsely crushed

Steps:

  • Preheat oven to 400°F. Beat eggs, dressing and milk in large bowl. Stir in corn muffin mix just until moistened. Add pork rings; mix lightly.
  • Spoon evenly into greased 13x9-inch baking pan; smooth top.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

AGEGE BREAD



Agege Bread image

Agege bread is a soft but dense sweet white bread made from a rich, low-yeast dough. This dough will take its time to rise, but it can be prepared up to 1 day in advance and slow-proofed in the refrigerator, which will develop the dough's flavor. This recipe fits a standard Pullman loaf pan, so it makes a lot. Serve the bread in nice thick slices alongside some obe ata and scrambled eggs, or butter and toast it to enjoy dunked into milk tea.

Provided by Yewande Komolafe

Categories     breakfast, dinner, lunch, snack, breads, side dish

Time 1h30m

Yield 8 to 10 servings (Makes one 4-by-13-inch loaf)

Number Of Ingredients 8

1 tablespoon active dry yeast
1 cup/240 milliliters warm water or whole milk (110 degrees)
5 cups plus 4 tablespoons/715 grams bread flour, plus more for dusting the work surface
3/4 cup plus 2 tablespoons/175 grams granulated sugar
1 tablespoon milk powder
1 tablespoon kosher salt
2 large eggs, lightly beaten
4 tablespoons/55 grams unsalted butter, softened, plus more for greasing the pan

Steps:

  • In the bowl of a stand mixer fitted with a dough hook, add the yeast, warm water or milk, 2 tablespoons flour and 1 tablespoon sugar. Let stand, undisturbed, until foamy, 8 to 12 minutes.
  • In a separate bowl, whisk together the remaining flour and sugar with the milk powder and salt. Once the yeast is foamy, add the eggs and the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, then add the softened butter.
  • With the mixer on medium-low, knead the mixture until it comes together into a stiff but stretchy dough, about 12 minutes. (At this point, the dough can be stored in a resealable plastic bag and slow-proofed in the refrigerator overnight. When ready to bake, remove from refrigerator and let sit to remove the chill, about 30 minutes.)
  • Shape into a smooth ball, cover the bowl with plastic wrap and let stand until the dough doubles in size, 1 to 2 hours.
  • Grease a standard 4-by-13-inch Pullman loaf pan and the inside of the lid with butter.
  • Punch the dough down to deflate and turn out onto a lightly floured work surface. Shape the dough into a 10-by-12-inch rectangle and roll tightly into a 12-inch log. Transfer the dough, seam-side down, to the buttered loaf pan. Cover with a clean dish towel and allow the dough to rise again until it is just below the top edge of the pan, 1 to 2 1/2 hours, depending on the temperature of your kitchen.
  • Heat the oven to 325 degrees. Slide on the lid and allow dough to continue rising for another 20 minutes. Resist the urge to peek at this point! The dough will have doubled in size and fill the pan, touching the lid. Any attempts to move the lid will deflate the dough, so trust the process.
  • Transfer to the oven and bake the bread until it's set, about 30 minutes. Carefully slide off the lid and bake until the bread is just golden brown and sounds hollow when the surface is tapped, 15 to 20 minutes. An instant-read thermometer should read 190 degrees when inserted into the center of the loaf.
  • Transfer to a wire rack, allowing the bread to cool slightly in the pan, about 20 minutes. Unmold and let the bread cool completely on the rack. Serve warm or toasted. (Baked bread can be frozen for up to 2 weeks.)

AGE-OL' CRACKLIN' BREAD



Age-Ol' Cracklin' Bread image

From GULLAH HOME COOKING THE DAUFUSKIE WAY. I like crackling cornbread about 2 times a year. This is one that I find good and simple.

Provided by mightyro_cooking4u

Categories     Grains

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sifted all-purpose flour
1 cup whole milk or 1 cup buttermilk
1 cup pork rind (pork skin fried hard- available in many supermarkets)

Steps:

  • Mix all the dry ingrediets together. Add the milk and stir untl smooth. Fold in the cracklin's. Pour into a hot, greased skillet or greased 13x9-inch baking pan. Bake 30 to 45 minutes in a preheated 350 degree oven until brown.

Nutrition Facts : Calories 158.6, Fat 2, SaturatedFat 0.7, Cholesterol 3, Sodium 514.8, Carbohydrate 31.1, Fiber 2.1, Sugar 1.7, Protein 4.4

CRACKLIN' BREAD I



Cracklin' Bread I image

An old Southern plantation recipe.

Provided by Dee

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 8

Number Of Ingredients 11

½ pound finely chopped pork
1 teaspoon salt
1 small onion, chopped
1 ½ cups cornmeal
½ cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
2 tablespoons honey
½ cup buttermilk
1 cup orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degree C).
  • In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
  • In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
  • Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 33.2 g, Cholesterol 65 mg, Fat 5.9 g, Fiber 2.1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 609 mg, Sugar 8.3 g

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 cups yellow cornmeal
1 teaspoon baking soda
2 teaspoons sugar
1/4 teaspoon salt
2 cups buttermilk
1 cup cracklins, broken into pieces*
2 tablespoons shortening

Steps:

  • Preheat oven to 350 degrees F.
  • Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

SOUTHERN CRACKLIN' CORNBREAD



Southern Cracklin' Cornbread image

This is some of the best southern cornbread in the world. As we say in the south, it'll make you slap your mama.

Provided by southern chef in lo

Categories     Breads

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 7

4 cups cornmeal
2 teaspoons baking soda
1 1/2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1/3 cup bacon drippings
1 cup cracklings

Steps:

  • Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
  • Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
  • Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.

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