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Crackling Cornbread

Crackling Cornbread has little pieces of pork cracklings throughout which adds so much flavor. Slather with butter and you have some of the most delicious southern cornbread ever.

Slice of Crackling Cornbread topped with butter.

 

Pork Cracklings are a little bit different than pork rinds. For cracklings, the fat layer under the skin is still there. The fat gives so much extra flavor and that flavor totally permeates this Crackling Cornbread.

Look for Pork Cracklings at Farmers Markets or BBQ Restaurants. You can also find them at some grocery stores in the south. I recently bought some at Bi-Lo.

Cornbread with cracklings on a plate.

 

This is a fairly simple and traditional cornbread made with butter, yellow self-rising cornmeal, flour, 2 eggs, and buttermilk. There’s no sugar added to this cornbread. With all the flavor of the cracklings, it would be out of place.

For this recipe you really want to use a 9-inch cast iron skillet if you have one. Cast iron is always best for cornbread. It gets the bottom really crispy. If you don’t have a cast iron pan, use a 9-inch cake pan.

You want to place the butter in the skillet and preheat the skillet until the butter is melted. Pouring the batter into a hot,buttery pan helps develop a wonderful crispness around the edges which is the best part of cornbread.

Mix the remaining  ingredients together and pour them into the hot pan. It is done when it starts to get golden brown around the edges.

Slice of cornbread on a plate with casto iron pan full of cornbread in background.

 

More Cornbread Recipes

Slice of Crackling Cornbread topped with butter.

Crackling Cornbread

Crackling Cornbread has little pieces of pork cracklings throughout which adds so much flavor. Slather with butter and you have some of the most delicious southern cornbread ever.
PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 8

Equipment

  • 9-inch cast iron pan

Ingredients

  • 1/4 cup butter
  • 2 cups self-rising cornmeal
  • 1/2 cup all-purpose flour
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1 cup pork cracklings

Instructions

  • Preheat oven to 425 degrees. Place butter in a 9-inch cast iron pan.
  • Place pan in oven until butter is melted. Watch carefully. The butter will burn if left in the oven too long.
  • Whisk together cornmeal and flour in a large bowl. Make a well in the center.
  • Whisk together buttermilk and eggs. Add to dry ingredients. Stir just until moistened. 
  • Stir in cracklings. Pour into hot pan with melted butter. No need to mix the butter in. 
  • Bake for 25 to 30 minutes.

Nutrition

Calories: 315kcal
Course: Bread
Cuisine: Southern
Keyword: cornbread

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Originally published Novemenber 19, 2018.

Recipe Source: MyRecipes.com

 

Crackling Cornbread with crushed pork cracklings #southern #cornbread #pork

 

Disclosure: This post contains affiliate links.

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6 thoughts on “Crackling Cornbread”

  1. Cindy Dandrea

    Do you have a cookbook out for purchase? Your recipes sound so good and I’m a ” southern girl” from the great state ofN.C.

  2. Has that coacklin been pre-cooked, I found some at Ingles but, it looked as if it needed to be cooked crisp.
    Looks wonderful.

    1. You can make your own! Just get some pork belly, not bacon, from your butcher. Cut it into small pieces, and try in oil, like fries or fish. It’s that simple. I bought my belly tonight, and will make cornbread tomorrow.

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