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.
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
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!
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.
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..
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
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!
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
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!!!
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.
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.
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. 😊
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.
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....🙏
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.
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.
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.🙂
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 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!!
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😂
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.😅😅
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!
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
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
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.
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 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!
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.
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!
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 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 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.
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.
I think I'm taking my cornbread out of the oven too early, mine is pale on the top and crispy on the bottom - I like the dark overall look of yours. I'll play around with the timing this weekend. I only started making cornbread last month! it's so easy I don't know why I never tried it before.
Your corn bread is probably undercooked. I always cook it until brown on top. Also, dont stir your cornbread a bunch when mixing stop as soon. As its incorporated. A few lumps dont hurt. It will fall apart when you cut it if you do. Corn bread reminds me of making good pancakes. Don't over stir them either and cook them well too. You going to get it. Hang in there !
@@phyllisarrington7436 well, it wouldn't hurt if you wanted the WHOLE STICK rubbed on;) Nothin' like butter and cracklin's on/in cornbread! Oh, and slid a case knife underneath bread to prevent it from sweating.
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!
Oh at the memories that are flooding my mind. Thank you for that. Try putting some good bacon in your skillet before pouring the batter in. It makes it even better.
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!!! ❤️❤️❤️❤️
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.
This looks fun! I’ve used bacon and the local folks make chicharrones which sounds just like cracklings. I’m gonna have to try this. I do believe that I’d have tossed the egg in there for moisture. And call me crazy but, I’d chop up those onions and toss them in too, lol. That really would be dynamite with a big bowl of pinto beans! Thanks! You remind me so much of family that I barely got to know.
I am amazed you made that beautiful cornbread without an egg!! I will definitely be making that. Can you make hushpuppies sometime Tipper?? I made those for my Dad and I never could get enough onions in them to suit him. I even used onion powder, with chopped white onions and it wasn't enough for him. I would love to see your recipe. Much love to you and your family.
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
I've been catching up on Your videos since finding your channel. Today I ran across this one. Back in the day when I lived on a peach orchard I made crackling bread all the time. No one ate it but my then husband so I had to make 2 pans of cornbread.
Never had cracklin cornbread, but it looks amazing! May have to try this one, with soup beans, fried taters and some keeled lettuce! Man I love your recipes! Have a blessed day!
My Grandpa was a Fowler and we are from Georgia. I might be kin to that feller. I love me some cornbread. I like to put in some cheese and jalapeno sometimes but cracklings is great too. I love cornbread and sweet milk as a meal .
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.😀
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 😀
Mama used to make cracklin cornbread, but I didn't like it... the cracklins were hard as little rocks. Later in life, I tried other cracklin cornbread that had "soft" cracklins and LOVED it! I don't know if some are hard and some soft, or if you have to 'soften' them somehow, but there's not a better cornbread than one with soft cracklins in it! Thank you Tipper for reminding us of better times when life was more basic and meant more in so many ways.
I wished I had a slice right now, I havent had crackling cornbread years. But it's hard to find crackling down here where I live. But that is a definitely one great reciepe. Thank you for sharing this. God Bless
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
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
I enjoy all your videos. My secret for crackling cornbread, is just to add the cracklings to Jiffy Cornbread Mix. It is a little sweet, but I still like it. I was introduced to crackling cornbread by my Mom, who made it occasionally.
Hey. I just found your channel. My family is from Brasstown too. We are Green Cove Road Andersons. My daddy was Junior Anderson and my uncle was Lynwood. He was Postmaster down at Warne in the 70s and 80s. Clay and Danny Logan were their good friends. We are related to the Greens and to the Teemses and the Wilsons (by marriage. My aunt was Audrey Wilson, Maud Wilson's daughter.) It sure is great to see you cook all the good food and talk about the language and customs.
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...😄
I made your cracklin cornbread, it was awesome!!! Like you, I have to have a slice right out of the oven with butter. I did add an egg and about 1/4 cup of sugar for a hint of sweetness. Thank you for these great recipes and the stories that are behind them.
Tipper we planted Contender green beans... oh my super prolific... I've already canned 49 pints and have about 40 to can today. I love any kind of cornbread, last night I made jalapeno cornbread, delish!
Mmy mother used to make scrapple. She always added cracklin to it and it would sliced and fried up for breakfast. Then she would drizzle sohrgum or maple syrup over the top. Im gonna have to give this a try too.
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. 😊
my mommy used to bake craklin bread ever now and again. but you made me think of something , there are few things any better than swabing butter on fresh baked corn bread. when its street out of the oven,yum yum. lol.
A lady at our church, in southwest Georgia, made the best cracklin cornbread. She formed patties (pones?) and fried or baked them in a lot of grease. You could absolutely make a meal off them. Yum!
Hi , I just put corn bread in oven, I went and bought white lily white corn bread/w buttermilk self risin, I didnt put sugar in it like their recipe said to do also didnt put xtra oil in it either, i put buttermilk and half @ half 1 egg and cornmeal put veg, oil all over cast iron skillet heated for few mins, on 425, I dont think the pan was hot enough , it wasnt sizzlin like yours , hope it comes out ok, my husband loves corn bread. so if it doesnt i can make it again better LOL, I love everyone of your videos i am learning a lot, gonna make kefir water, ihave gut problems and it might be good for me, I also love your girls, well rounded , kind , smart , beautiful, you and your husband did a wonderful job raisin, them in the Lord. thanks for doin videoes, oh my husband has twin girls to. and his last name is wilson his father was from north carolins and also he is related to stricklands by marriage his uncle married inti stricklands , we moved from ct to rogersville TN in 2020 we are 20 mins from bean station
I love your RUclips videos they bring me back to a time in my childhood and young adult life. You cook like my mom and grandma. My dad was born in West Virginia and mom was from Alabama. I try to cook like them but it's never as good. Many times you cook something and it rings a bell from my childhood. I've tried to do some of the resipes. Sausage gravy and biscuits and cornbread and pintos beans with ham hocks I'm great at cooking
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🍳Purchase my eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2
I purchased it last night. Thanks!
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 😀
Some of the bbq joints around Lexington put cracklins in the chopped bbq if you ask for it.
God Bless your efforts to keep our Appalachian heritage alive! I hail from Sevierville,TN and enjoy your history memories!
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
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!
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 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..
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 😀
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!
I can't get over how quiet your home is. It's super relaxing.
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!!
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!!!
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.
Makes me nostalgic. Makes me miss my Mama.
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.
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. 😊
I love and collect Appalachian cookbooks and that is one of my favorites! Excellent stories and recipes.
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.
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'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!
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 😀
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 🙂.
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 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!!
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.😅😅
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!
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! 🤣
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 😀
Ms. Tipper THANK YOU for sharing!!! The world is a better place because of you and your family!!!
I agree.
Thanks so much 😀
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.
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. 😒
There is nothing like warm cracklin cornbread with butter! ❤️😁❤️
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 😀
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!
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.
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 😀
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.
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!
Slow cooked beans with a hamhock and cracklin bread is my favorite. Thanks for sharing.
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 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.
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.
I think I'm taking my cornbread out of the oven too early, mine is pale on the top and crispy on the bottom - I like the dark overall look of yours. I'll play around with the timing this weekend. I only started making cornbread last month! it's so easy I don't know why I never tried it before.
@@phyllisarrington7436 thank you, Phyllis!
Your corn bread is probably undercooked. I always cook it until brown on top. Also, dont stir your cornbread a bunch when mixing stop as soon. As its incorporated. A few lumps dont hurt. It will fall apart when you cut it if you do. Corn bread reminds me of making good pancakes. Don't over stir them either and cook them well too. You going to get it. Hang in there !
@@aj529 thanks for the advice, AJ!
@@phyllisarrington7436 well, it wouldn't hurt if you wanted the WHOLE STICK rubbed on;) Nothin' like butter and cracklin's on/in cornbread! Oh, and slid a case knife underneath bread to prevent it from sweating.
Oh we love cracklin' cornbread! ❤ Going to make tomorrow with supper!🤗 Thank you Miss Tipper! My husband is thrilled! ❤
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!
Oh at the memories that are flooding my mind. Thank you for that. Try putting some good bacon in your skillet before pouring the batter in. It makes it even better.
my son and his wife lives overseas now but when he was living at home this was his favorite and my husbands close favorite.
Looks so good always eat cracklins with my daddy. Would love to hear more about Hazel Creek and how isolated it was. Sounds wonderful!
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!!! ❤️❤️❤️❤️
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.
This looks fun! I’ve used bacon and the local folks make chicharrones which sounds just like cracklings. I’m gonna have to try this. I do believe that I’d have tossed the egg in there for moisture. And call me crazy but, I’d chop up those onions and toss them in too, lol. That really would be dynamite with a big bowl of pinto beans! Thanks! You remind me so much of family that I barely got to know.
I love any kind of cornbread, so this just took it to the next level! Thank you for sharing!
I am amazed you made that beautiful cornbread without an egg!! I will definitely be making that. Can you make hushpuppies sometime Tipper?? I made those for my Dad and I never could get enough onions in them to suit him. I even used onion powder, with chopped white onions and it wasn't enough for him. I would love to see your recipe. Much love to you and your family.
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
Another great food indeed. We have rendered lard and butchered many pigs. You do a great job sharing these recipes. Have a great day!
Thanks so much 😀
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've been catching up on Your videos since finding your channel. Today I ran across this one. Back in the day when I lived on a peach orchard I made crackling bread all the time. No one ate it but my then husband so I had to make 2 pans of cornbread.
Never had cracklin cornbread, but it looks amazing! May have to try this one, with soup beans, fried taters and some keeled lettuce! Man I love your recipes! Have a blessed day!
My Grandpa was a Fowler and we are from Georgia. I might be kin to that feller. I love me some cornbread. I like to put in some cheese and jalapeno sometimes but cracklings is great too. I love cornbread and sweet milk as a meal .
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.😀
Looks tasty. This is an absolute southern classic recipe. Thank you.
I've never heard of this, but it sounds amazing. I might have to try it this weekend!
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 😀
Saw this and immediately ordered the book. Can't wait for it to come! Thank you.
Mama used to make cracklin cornbread, but I didn't like it... the cracklins were hard as little rocks. Later in life, I tried other cracklin cornbread that had "soft" cracklins and LOVED it! I don't know if some are hard and some soft, or if you have to 'soften' them somehow, but there's not a better cornbread than one with soft cracklins in it!
Thank you Tipper for reminding us of better times when life was more basic and meant more in so many ways.
I have never had crackings.... they sound crunchy 👍
I wished I had a slice right now, I havent had crackling cornbread years. But it's hard to find crackling down here where I live. But that is a definitely one great reciepe. Thank you for sharing this. God Bless
Where has this been all my life? Lol I love cracklin’s and I love cornbread. Looks great!
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
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 enjoy all your videos. My secret for crackling cornbread, is just to add the cracklings to Jiffy Cornbread Mix. It is a little sweet, but I still like it. I was introduced to crackling cornbread by my Mom, who made it occasionally.
Hey. I just found your channel. My family is from Brasstown too. We are Green Cove Road Andersons. My daddy was Junior Anderson and my uncle was Lynwood. He was Postmaster down at Warne in the 70s and 80s. Clay and Danny Logan were their good friends. We are related to the Greens and to the Teemses and the Wilsons (by marriage. My aunt was Audrey Wilson, Maud Wilson's daughter.) It sure is great to see you cook all the good food and talk about the language and customs.
Thank you Jennifer! Good to hear from you 😀 I have a great interview with Carolyn and David Anderson I be you know them too!
I love your videos, your voice and mannerisms are both so soothing. Thank you for sharing!
🥰 I love cracklin bread! That crunch when you took a bite sounded so good, you could almost taste it!
It's so good 😀
Oh my! I literally just purchased that cookbook 3 days ago! It’s a really interesting book. I love am loving it.
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...😄
😀
you're making me hungry! aurgh.. thank you..sounds great.
I made your cracklin cornbread, it was awesome!!! Like you, I have to have a slice right out of the oven with butter. I did add an egg and about 1/4 cup of sugar for a hint of sweetness. Thank you for these great recipes and the stories that are behind them.
Yay! So glad you enjoyed it 😀
You are an excellent historian. I know nothing about your part of the world but you make it so interesting!
Thank you so much 😀
Tipper we planted Contender green beans... oh my super prolific... I've already canned 49 pints and have about 40 to can today.
I love any kind of cornbread, last night I made jalapeno cornbread, delish!
Sounds great!
Mmy mother used to make scrapple. She always added cracklin to it and it would sliced and fried up for breakfast. Then she would drizzle sohrgum or maple syrup over the top. Im gonna have to give this a try too.
Awesome ,Thank You Very Much. Dad used to call it a meal in itself . Love it , Thanks Again .
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. 😊
my mommy used to bake craklin bread ever now and again. but you made me think of something , there are few things any better than swabing butter on fresh baked corn bread. when its street out of the oven,yum yum. lol.
That's a real treat for sure 😀
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.
I had heard of cracklin' cornbread, but I had no idea what it was. Thanks so much for sharing!
A lady at our church, in southwest Georgia, made the best cracklin cornbread. She formed patties (pones?) and fried or baked them in a lot of grease. You could absolutely make a meal off them. Yum!
Thank you for sharing this! From SW Ontario, 🇨🇦
Hi , I just put corn bread in oven, I went and bought white lily white corn bread/w buttermilk self risin, I didnt put sugar in it like their recipe said to do also didnt put xtra oil in it either, i put buttermilk and half @ half 1 egg and cornmeal put veg, oil all over cast iron skillet heated for few mins, on 425, I dont think the pan was hot enough , it wasnt sizzlin like yours , hope it comes out ok, my husband loves corn bread. so if it doesnt i can make it again better LOL, I love everyone of your videos i am learning a lot, gonna make kefir water, ihave gut problems and it might be good for me, I also love your girls, well rounded , kind , smart , beautiful, you and your husband did a wonderful job raisin, them in the Lord. thanks for doin videoes, oh my husband has twin girls to. and his last name is wilson his father was from north carolins and also he is related to stricklands by marriage his uncle married inti stricklands , we moved from ct to rogersville TN in 2020 we are 20 mins from bean station
I hope it turns out great! So glad you enjoy our videos!! Thank you for the kind words 😀
@@CelebratingAppalachia it was good!
I love your RUclips videos they bring me back to a time in my childhood and young adult life. You cook like my mom and grandma. My dad was born in West Virginia and mom was from Alabama. I try to cook like them but it's never as good. Many times you cook something and it rings a bell from my childhood. I've tried to do some of the resipes. Sausage gravy and biscuits and cornbread and pintos beans with ham hocks I'm great at cooking
I really enjoy your daughters playing the instruments and singing too.
Thank you Walter-so glad you enjoy the videos 😀
A very nice Griswold cast iron skillet! I bet that has been handed down.
The best thing ever!!! Such a treat as a child.
I've eaten alot of crackling bread it's great love it
my favorite version of cornbread!
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.