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I'm gonna move right along to now one of
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my favorite breads my Aunt Peggy makes
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the best crackling cornbread I've ever
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put in my mouth and a couple of weeks
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ago I was home in Albany and I said okay
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now let's get that formulated today and
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we did because I so want to share this
0:28
with you now I've got two cups of
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boiling water in my pot and I've got a
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cup of cracklings now for those people
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that don't know what cracklins is it's
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actually pig skin I don't know a nice
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way to say that I'm going to put them in
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our water and soften them up because
0:48
are really really hard and so I like to
0:52
kind of soften them up alright now I've
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got these soft someone cut off on fire
0:57
and I'm going to add one cup of plain
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cornmeal along with about a teaspoon of
1:04
salt and I'm going to do something to
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these that ant pay you usually doesn't
1:11
do I'm going to add some minced fresh
1:15
jalapeno peppers I'm going to stir that
1:20
up real good and this should be real
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real thick and it takes just a minute
1:25
for that hot water to absorb the meal
1:28
and you can see what that looks like
1:30
the thickness of it is really thick now
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I've got our black skillet in our oven
1:37
getting piping hot so when we drop these
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onto it they'll immediately start
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and that pan is hot hot hot which is
1:57
exactly the way we wanted it and I'm
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going to spray it just a little bit
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you'll find that a lot of grease is
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going to cook out for my crackling that
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you can see it smoking and Aunt Peggy is
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so cute when she does this she said now
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Paul and knock your spoon down and and
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get it to stay up kind of high in fat
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I'm going to make about 3 pounds
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I'm going to come in here and drop the
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last one down and tap that spoon now I'm
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going to stick these back in the oven
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and we're going to cook them for about
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15 minutes on 450 degrees and after 15
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minutes we're going to cut our oven down
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to about 350 and these actually take
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almost an hour to cook and you may find
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that the tops don't get as brown as you
3:02
like but you can switch your oven to
3:04
broil and they'll Brown nicely all right
3:07
now I'd like to show you how to really
3:08
spice up that ordinary green bean that
3:11
can be a little bland or we're going to
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heat him up now I've got my pan here
3:15
where I cooked about four slices of
3:18
bacon and you can see that I've left my
3:20
bacon grease in the pan and I'm going to
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saute my onions okay so I cook those
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until they're just kind of translucent
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and now I'm going to add a couple pounds
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of fresh green beans just toss those
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around and get them nice and coated with
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that bacon grease and now we're just
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going to put about a cup of all in water
3:56
I'm going to put the lid on these and
3:59
we're going to let them cook for about
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15 minutes we're not cooking these
4:03
southern styles we won't be still kind
4:06
of crisp and I've got some back here
4:08
that's ready that has actually cooked
4:16
we had good those look alright now we're
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just going to salt these and butter them
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about three tablespoons of vinegar is
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going to go in the pot and some cracked
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black pepper so older I get the more I
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just love crack pepper I don't know what
4:42
that says about me says something though
4:44
the real heat is going to come from
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cayenne pepper for this just do it to
4:50
your taste if you like it a little hot
4:52
use a little bit if you like it really
4:54
hot use a lot and then I'm just going to
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throw back in that wonderful bacon that
5:01
I fried earlier we've got a nice pot of
5:08
doctored up fresh green beans
5:11
all right now I've got some cornbread in
5:13
this other oven and it should be ready I
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want to take a look at it and hopefully
5:17
it's gotten nice and brown on the top
5:26
crackling bread looks perfectly
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delicious it's nice and crispy and our
5:35
green beans are ready and this will be
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so good along with our greens and grits
5:42
look at the nice hunks of crackling and
5:45
that cornbread it looks yummy I know the
5:48
first piece I'm biting off off
5:57
put me on the butter right there this
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will be so good mmm this is going to be
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perfect with the rest of the meal y'all
6:15
stay tuned because those folks that
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don't like beef I'm going to be doing
6:19
some spicy spicy Cajun shrimp
