Cracklin’ Cornbread (Southern-Style)
This classic Southern Cracklin’ Cornbread is rich, savory, and full of crispy pork cracklings in every bite. Baked in a hot cast iron skillet for that signature golden crust, it’s the perfect side to soups, greens, or a cozy family meal.
Servings: 8
Calories: 207kcal
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.
Video
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.
Nutrition
Calories: 207kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 131mg | Potassium: 151mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 1mg
