Someone requested a Cracklin’ Cornbread (it’s a Southern thing) on the Low Carbing Among Friends Facebook today and I truly had forgotten about this fun cornbread my Granny used to make in a cast iron skillet. Hers was pretty coarse, as she made her own cracklin’s which were quite tough to chop up. But thanks to modern inventions 😉 I used a food processor and created a tasty little crackling bread. It’s high in sodium because of the pork rinds, but nobody makes those unsalted to my knowledge (and I just won’t make them from scratch). This bread came out delicious!! It was so moist. It tasted very much like regular cornbread and definitely like the Cracklin’ Cornbread my Granny used to make. Make yourself a batch and slather it in butter! This is not suitable until you are quite a ways along in your weight loss efforts and nearly to goal weight (pre-Maintenance or Maintenance), due to the hominy.
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½ c. Juanita’s Mexican hominy, drained well
1 T. + 1 tsp. Fresh Corn Flavoring
3/4 c. buttermilk (2% is what I used)
4 drops yellow food coloring (optional)
2 tsp. baking soda
1 T. psyllium
1 c. pork rind flour (rinds crushed fine)
DIRECTIONS: Preheat oven to 350º. Cut a piece of parchment to fit the bottom of a 9″ round cake pan. Grease the sides of the pan with oil. Place the hominy, buttermilk and eggs in the food processor. Add the food coloring and corn flavoring. Process until fairly smooth. Transfer the mixture to a medium bowl. Measure all dry ingredients on top and stir until if forms a smooth batter. It will be a thick batter (you can add 1-2 T. more buttermilk if you think it is too thick. With a rubber spatula, scrape the batter into the pan and spread it evenly with the spatula. Pop into preheated 350º oven. Bake for approximately 30 minutes or until a toothpick stuck in the center comes out dry and clean. Ovens vary, so yours may take 5 minutes or so more cooking time. Remove and slice into 8 pieces. Serve warm with butter.
NUTRITIONAL INFO: Makes 8 slices, each one contains:
12.4 g fat
8.61 g carbs, 2.3 g fiber, 6.31 g NET CARBS
12.37 g protein
578 mg sodium (from the pork rinds, so no way to reduce)