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Crispy, homestyle cornbread – a delightful, energy-giving snack that's perfect with any meal!
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.
Serving size: 1 serving
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Crispy, homestyle cornbread – a delightful, energy-giving snack that's perfect with any meal!
This southern dish is perfect for snack. With 284.07 calories and 10.63g of protein per serving, it's a low-calorie, low-potassium option for your meal plan.
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to get screaming hot while it preheats.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the buttermilk and eggs together until well combined.
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula just until the batter comes together. A few lumps are perfectly fine – do not overmix.
Gently fold in the crushed pork cracklings, reserving a tablespoon for the top if you like.
Carefully remove the hot skillet from the oven. Add the bacon grease and swirl to coat the bottom and sides. The fat should sizzle immediately.
Pour the cornbread batter into the hot, greased skillet. It should sizzle around the edges. Sprinkle with reserved cracklings if using.
Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Let the cornbread cool in the skillet for about 10 minutes before slicing into wedges. Serve warm with butter.
