Crackling Corn Bread courtesy: JD Fulse Crackling or fried pork skins are used in many different fashion in South Louisiana/Creole food. Most times they’re eaten as snacks, however, I’ve also seen them used as a flavoring for grits and/or corn bread. I’ve used both pork skins and dried onions; either one will work well. Ingredients: ½ cup hog crackings or pork skins, crushed 2 tablespoons melted butter ½ cup minced green onions 1 ½ cups corn meal ½ cup flour 2 teas ...