This Cracklin' Cornbread is rich, golden, and packed with crispy pork pieces for a savory twist on the Southern classic. Made in a hot cast iron skillet with self-rising cornmeal, buttermilk, and eggs, it's the kind of cornbread that tastes like Sunday supper at Grandma's house.
Before You Bake, Read This!
💬 The Vibe: Rustic, golden cornbread with crisp edges and salty pork surprises in every bite.
🔑 What You Gotta Know: Preheat your skillet with butter for a sizzling hot base and that perfect crust.
🍴 Best Bite Alert: Fresh from the oven, with a pat of butter melting into every crackling-filled corner.
Why You'll Love This Recipe
- Classic Southern Comfort. A rustic cornbread with old-school flavor and texture.
- Easy to Make. One bowl, no mixer, ready in under 30 minutes.
- Crispy Pork Cracklings. Salty, crunchy bites baked right in.
- Perfect for Any Meal. Serve with greens, beans, chili, or on its own with butter.
Ingredients You'll Need
- Butter - Melted in the hot skillet for flavor and a perfectly crisp crust.
- Self-Rising Cornmeal - Already has leavening and salt added for easy lift.
- Self-Rising Flour - Lightens the texture just slightly for tender cornbread.
- Cracklings - Crispy pork bits that bring bold flavor and crunch-look for them in the meat or snack section.
- Buttermilk - Adds richness and tang. Whole buttermilk is best, but you can use low-fat if that's what you have.
- Eggs - Lightly beaten to bind the ingredients and add structure.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Cracklin' Cornbread
Preheat the Oven. Set your oven to 400°F. Place a 10-inch cast iron skillet in the oven with the butter and let it melt, about 5 minutes. Keep an eye on it so it doesn't brown or burn.
Mix the Dry Ingredients. In a large bowl, stir together the self-rising cornmeal, self-rising flour, and cracklings.
Combine the Wet Ingredients. Carefully remove the skillet from the oven. Pour the hot melted butter into the dry ingredients and stir to coat.
Add the Buttermilk and Eggs. Stir until just combined, don't overmix.
Bake. Pour the batter into the hot skillet and spread it evenly. Bake for 20-25 minutes, or until golden on top and a toothpick comes out clean.
Cool and Serve. Let it rest for a few minutes before slicing. Serve warm and enjoy!
Tips & Variations
- No self-rising cornmeal or flour: You can make your own by combining regular cornmeal/flour with baking powder and salt.
- Make 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.
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Storage Tips
- Room Temperature: 2-3 days wrapped tightly.
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Up to 2 months, well-wrapped.
- Reheat: In a 300°F oven for 10-15 minutes or until warmed through.
More Southern Recipes to Try
- Southern Cornbread
- Southern Fried Cabbage
- Collard Greens with Ham Hocks
- Old Fashioned Cornbread Dressing
- Southern Meatloaf
- Fried Potatoes & Onions
Have any comments, questions, or family memories of Cracklin Cornbread? Let me know in the comments, I'd love to hear them!
Frequently Asked Questions
Cracklings are the crispy bits left over from rendering pork fat, like bacon ends or pork rinds, but meatier. You can find them in Southern groceries or butcher shops.
Yes! You can chop and cook bacon until crisp, drain it well, and use it in place of cracklings. It won't be quite the same texture, but still delicious.
Store tightly wrapped at room temperature for 2-3 days or refrigerate for up to 5 days. Reheat in the oven or toaster oven to restore that crisp edge.
Yes! Wrap tightly and freeze for up to 2 months. Reheat in a low oven.
📖 Recipe
Cracklin' Cornbread (Southern-Style)
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.
- Store in an airtight container for up to 5 days.
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.
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