Cracklin' Cornbread
A savory, rustic Southern classic. This cornbread is made with coarse cornmeal and studded with crispy pork cracklings, all baked in a cast-iron skillet for an unbeatable crust.
For 8 servings
9 steps.
- 1
Preheat your oven to 425°F (220°C)
- a.Place a 10-inch cast-iron skillet in the oven to get screaming hot while it preheats.
- 2
Step 2
- a.In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- 3
Step 3
- a.In a separate medium bowl, whisk the buttermilk and eggs together until well combined.
- 4
Pour the wet ingredients into the dry ingredients
- a.Stir with a wooden spoon or spatula just until the batter comes together. A few lumps are perfectly fine – do not overmix.
- 5
Step 5
- a.Gently fold in the crushed pork cracklings, reserving a tablespoon for the top if you like.
- 6
Carefully remove the hot skillet from the oven
- a.Add the bacon grease and swirl to coat the bottom and sides. The fat should sizzle immediately.
- 7
Pour the cornbread batter into the hot, greased skillet
- a.It should sizzle around the edges. Sprinkle with reserved cracklings if using.
- 8
Step 8
- a.Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
- 9
Step 9
- a.Let the cornbread cool in the skillet for about 10 minutes before slicing into wedges. Serve warm with butter.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A very hot, well-greased cast-iron skillet is the secret to a perfectly crisp, non-stick crust.
- 2Do not overmix the batter. Lumps are okay and will result in a more tender cornbread.
- 3Using room temperature buttermilk and eggs helps the batter come together more evenly.
- 4For an extra savory flavor, use bacon grease. If you don't have any, melted butter or shortening will also work.
- 5Store leftover cornbread wrapped tightly at room temperature for up to 2 days.
Adapt it for your goals.
Spicy
For a spicy kick, fold in 1-2 finely chopped jalapeños (with seeds for more heat) along with the cracklings.
dairy freeDairy free
Replace the buttermilk with a dairy-free alternative (like soy or almond milk with 1 tbsp of lemon juice added) and use melted shortening or vegetable oil instead of bacon grease.
kid friendlyKid friendly
If the texture of cracklings is too much for kids, substitute with 1 cup of crumbled, crispy cooked bacon.
quickQuick
To save time, use self-rising cornmeal mix and omit the all-purpose flour, baking powder, baking soda, and salt.