Some like it hot, and they’ll be the ones who go for these cornsticks spiked with hot sauce and cracklins.
Cracklin' Cornbread Sticks
Makes about 14
- 4 tablespoons bacon drippings, melted and divided
- 1 cup plain yellow cornmeal
- ½ cup self-rising flour
- 1 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 large egg, lightly beaten
- 2 teaspoons hot sauce
- ¾ cup hot sauce cracklins,* finely chopped and divided
- Hot sauce, to serve
- Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with 2 tablespoons bacon drippings. Place pans in oven to preheat for 5 minutes.
- In a large bowl, whisk together cornmeal, flour, and salt. In a small bowl, whisk together buttermilk, egg, hot sauce, and remaining 2 tablespoons bacon drippings. Make a well in center of dry ingredients; stir in buttermilk mixture and ½ cup chopped cracklins just until combined.
- Carefully remove hot pans from oven. Sprinkle wells with remaining ¼ cup chopped cracklins. Divide batter among prepared wells.
- Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with hot sauce, if desired.
*We used Golden Flake.
Also known as pork rinds, cracklins can be found on the snack food aisle of the grocery store.