This Southern Cracklin Cornbread is savory, golden, and packed with crispy pieces of pork crackling in every bite. It's made with self-rising cornmeal, buttermilk, eggs, and a hot cast iron skillet for crisp edges and a tender center.
Serve it warm with collard greens, beans, chili, or a big pot of something simmered low and slow.
Updated September 29, 2026: I refreshed this post with clearer ingredient notes, a simplified method, additional cast iron tips, storage instructions, and answers to common questions. The recipe itself remains the same. Originally posted on May 6, 2025.
Watch this quick video tutorial!
Cracklin cornbread is old-school Southern food in the best possible way.
The cracklings add little salty, savory bites throughout the bread, while preheating the cast iron skillet gives you that deeply golden crust around the bottom and edges.
And this is not sweet cornbread. There is no sugar in the recipe, the flavor comes from the cornmeal, tangy buttermilk, butter, and pork cracklings. Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Recipe
- Ingredients You'll Need
- What Are Pork Cracklings?
- How to Make Cracklin Cornbread
- LaKita's Expert Tips
- Can I Make Cracklin Cornbread Without Cast Iron?
- Can I Substitute Bacon for Cracklings?
- Can I Use Regular Cornmeal Instead of Self-Rising?
- What If I Don't Have Self-Rising Flour?
- Buttermilk Substitute
- Variations
- Make Ahead
- Storage and Reheating
- What to Serve With Cracklin Cornbread
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Recipe
- Crispy cast iron crust: The batter goes into a hot buttered skillet for golden edges.
- Savory Southern flavor: Pork cracklings add smoky, salty richness throughout.
- Simple batter: No mixer and no complicated technique.
- Ready quickly: The cornbread bakes in about 20 to 25 minutes.
- Perfect with greens and beans: It's made for soaking up pot liquor, soup, or chili.
Ingredients You'll Need
See the recipe card below for exact measurements.
- Butter: Melted in the hot cast iron skillet. It adds flavor while helping create a crisp, golden crust.
- Self-rising cornmeal: This already contains leavening and salt, making the batter simple to put together.
- Self-rising flour: A small amount lightens the texture without turning the cornbread cake-like.
- Pork cracklings: These crispy pieces of rendered pork are the star of the recipe. Look for fresh cracklings at Southern grocery stores, butcher shops, meat markets, or some specialty food stores.
- Buttermilk: Adds moisture and tang and helps create a tender crumb.
- Eggs: Bind the ingredients and give the cornbread structure.
👉🏾 See the recipe card below for exact quantities and full instructions.
What Are Pork Cracklings?
Pork cracklings are crispy pieces left after pork fat and skin are rendered.
Depending on where you buy them, they may contain crunchy skin, rendered fat, and small bits of meat.
They're similar to pork rinds, but cracklings are typically denser, meatier, and richer.
For cornbread, you want crisp pork cracklings that can be broken or chopped into bite-size pieces and distributed throughout the batter.
If yours are especially large, chop them before adding them.
How to Make Cracklin Cornbread
Here's the quick overview. The recipe card below contains the complete measurements and instructions.
1. Heat the Cast Iron Skillet
Heat the oven to 400°F.
Add the butter to a 10-inch cast iron skillet and place it in the oven for about 5 minutes, just until the butter is melted and foamy.
2. Mix the Dry Ingredients
Combine the self-rising cornmeal, self-rising flour, and pork cracklings in a large mixing bowl.
3. Add the Butter
Carefully remove the hot skillet from the oven.
Pour the melted butter into the cornmeal mixture and stir briefly to combine.
Leave the skillet hot, you want that heat when the batter goes back in.
4. Add the Buttermilk and Eggs
Stir in the buttermilk and beaten eggs just until the batter comes together.
Don't overmix.
5. Bake
Pour the batter into the hot skillet and spread it evenly.
You should hear a little sizzle when the batter hits the pan.
Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Rest and Serve
Let the cornbread rest for a few minutes before slicing.
Serve warm.
LaKita's Expert Tips
- Preheat the skillet. This is what gives you the crisp bottom and edges that make cast iron cornbread so good.
- Don't let the butter burn. Five minutes should be enough to melt and heat it. Keep an eye on the skillet.
- Chop large cracklings. You want pork throughout the cornbread rather than one giant crackling taking over a slice. 😂
- Don't overmix. Stir only until the batter is combined.
- Listen for the sizzle. Batter hitting the hot skillet should immediately begin cooking around the edges.
- Use a 10-inch skillet. A different-size pan changes the thickness of the cornbread and may change the baking time.
- Start checking at 20 minutes. Remove it once the center is baked and the top is golden.
- Remember that skillet handle is HOT. Keep an oven mitt nearby even after the pan comes out of the oven.
Can I Make Cracklin Cornbread Without Cast Iron?
Yes.
A cast iron skillet gives you the best crispy crust, but you can use another oven-safe skillet or an appropriately sized baking pan.
Grease the pan well before adding the batter.
If you're using glass or ceramic, don't use the same screaming-hot-pan method unless the manufacturer specifically says the dish is safe for that temperature change.
The finished cornbread will still taste good, but the edges may be softer.
Can I Substitute Bacon for Cracklings?
Yes, but it won't be exactly the same.
Cook bacon until crisp, drain it very well, and chop it into small pieces before adding it to the batter.
Bacon has a smokier flavor and a different texture than traditional pork cracklings, but it makes a good substitute if cracklings aren't available.
Can I Use Regular Cornmeal Instead of Self-Rising?
Not as a straight 1:1 substitution.
Self-rising cornmeal already contains leavening and salt.
If you only have regular cornmeal, you'll need to add the appropriate baking powder and salt separately.
For the most reliable result, I recommend using self-rising cornmeal for this particular recipe.
What If I Don't Have Self-Rising Flour?
You can make a small amount yourself.
For ½ cup self-rising flour, combine:
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- A small pinch of salt
Whisk together before adding it to the recipe.
Buttermilk Substitute
Real buttermilk gives this cornbread the best flavor and texture.
If you don't have any, add 1½ tablespoons lemon juice or white vinegar to a measuring cup, then add milk to reach 1½ cups.
Let it sit for about 5 minutes before using.
Variations
Add jalapeño: Fold in finely diced jalapeño for a little heat.
Add cayenne: A pinch of cayenne adds warmth without changing the texture.
Make muffins: Divide the batter among greased muffin cups and begin checking around 15 minutes.
Use bacon: Substitute well-drained crisp bacon when pork cracklings aren't available.
I would keep cheese and other major additions out of the base recipe unless they've been specifically tested, because they can change the moisture and structure.
Make Ahead
You can bake cracklin cornbread earlier in the day or a day before serving.
Allow it to cool, then refrigerate it in a covered container.
Warm it shortly before serving so the butter and pork flavor come back to life and the edges regain some crispness.
I would not mix the batter ahead because the leavening begins working once the wet and dry ingredients are combined.
Storage and Reheating
Refrigerator
Because this cornbread contains cooked pork cracklings, eggs, and buttermilk, refrigerate leftovers within 2 hours.
Store in an airtight container and use within 3 to 4 days.
Freezer
Wrap individual slices tightly and place them in a freezer-safe container or bag.
Freeze for up to about 2 months for the best texture.
Thaw overnight in the refrigerator.
Reheating
For several pieces, wrap loosely in foil and warm in a 300°F oven for about 10 to 15 minutes, until heated through.
For one slice, microwave briefly.
For the crispiest edges, warm a slice in a lightly buttered skillet.
What to Serve With Cracklin Cornbread
This is especially good with:
- Southern Collard Greens
- Southern Mustard Greens
- Crock Pot Black Eyed Peas
- Easy Chili
- Southern Fried Cabbage
And if there's pot liquor involved, save a piece specifically for dipping. That's not optional around here. 😂
Frequently Asked Questions
Cracklin cornbread is Southern cornbread made with pieces of crispy rendered pork cracklings mixed into the batter.
The cracklings add salty, savory pork flavor and little crunchy bites throughout the bread.
They're related, but not exactly the same.
Pork rinds are generally puffed fried pork skin. Cracklings are usually denser and may include some attached fat and meat, giving them a richer texture.
Not this recipe.
This is a savory cornbread made without added sugar.
Yes.
Cook it until crisp, drain it thoroughly, chop it, and substitute it for the cracklings.
The hot skillet starts cooking the bottom of the batter immediately, creating the crisp golden crust that is characteristic of cast iron cornbread.
Yes.
Bake, cool, refrigerate, and reheat it before serving.
Yes.
Freeze tightly wrapped slices for up to about 2 months for best quality.
The skillet may not have been hot enough or may not have had enough fat coating the surface.
Make sure the skillet is well-seasoned, the butter is completely melted, and the pan is hot before adding the batter.
📖 Recipe
Southern Cracklin Cornbread Recipe
Video
Equipment
- 1 10-inch cast iron skillet
- 1 large mixing bowl
Ingredients
- 3 tablespoons unsalted butter
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- 1 cup pork cracklings
- 1 ½ cups buttermilk
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 400°F. Add 3 tablespoons butter to a 10-inch cast iron skillet and place in the oven for about 5 minutes, until melted and foamy.
- In a large mixing bowl, stir together 1 cup self-rising cornmeal, ½ cup self-rising flour, and 1 cup pork cracklings.
- Carefully remove the hot skillet from the oven. Pour the melted butter into the dry ingredients and stir until combined.
- Add 1 ½ cups buttermilk and 2 beaten eggs. Stir just until combined, do not overmix.
- Pour the batter into the hot skillet and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving warm.
Notes
- No self-rising cornmeal or flour? You can make your own by combining regular cornmeal/flour with baking powder and salt.
- Want it spicy? Stir in a pinch of cayenne or diced jalapeños.
- No buttermilk? Mix 1½ tablespoons lemon juice or vinegar with 1½ cups milk and let sit for 5 minutes.
- Make it mini. Pour into muffin tins for individual servings and bake for about 15-18 minutes.
- Refrigerate leftovers within 2 hours and use within 3-4 days.
Did You Make This Recipe?
Made this Southern Cracklin Cornbread? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, are you eating yours with greens, beans, or just standing over the skillet pulling off crispy edges?
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