Crackling or fried pork skins are used in many different fashions in South Louisiana/Creole food. Most of the time 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 for this recipe; either one will work well. Ingredients: ½ cup hog cracklings or pork skins, crushed 2 tablespoons melted butter ½ cup minced green onions 1 ½ cups corn meal ½ cup flour 2 teaspoons baking powder 1 ta ...