Crispy Cornbread

First, preheat your oven to a high temperature of 425 degrees F (220 degrees C). In a separate bowl, combine cornmeal, salt, and baking soda; set it aside for the time being.

Next, place a generous amount of shortening into a 9-inch cast iron skillet and put it in the oven until the skillet is scorching hot and the shortening has turned into a liquid.

Meanwhile, bring a small amount of water to a rolling boil in a tiny saucepan. Add pork cracklings and let them cook until they are tender, taking anywhere from 5 to 8 minutes; drain the excess water.

Simultaneously, whisk an egg in a bowl along with some diced jalapeño pepper and buttermilk; mix in the cracklings until they're fully incorporated. Gradually add the cornmeal mixture to the egg mixture, stirring until it reaches a moist consistency; pour the batter into the preheated skillet.

Finally, bake the cornbread in the oven until the top is golden brown and feels firm to the touch when you press it, taking 30 to 40 minutes. Remove it from the oven and transfer it onto a serving plate; cut it into wedges and serve immediately.