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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.
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.
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.
This southern recipe takes 35 minutes to prepare and yields 8 servings. At 356.35 calories per serving with 17.66g of protein, it's a beginner-friendly recipe perfect for side or snack or brunch or lunch or dinner.
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Let the cornbread cool in the skillet for about 10 minutes before slicing into wedges. Serve warm with butter.
For a spicy kick, fold in 1-2 finely chopped jalapeños (with seeds for more heat) along with the cracklings.
Replace the buttermilk with a dairy-free alternative (like soy or almond milk with 1 tbsp of lemon juice added) and use melted shortening or vegetable oil instead of bacon grease.
If the texture of cracklings is too much for kids, substitute with 1 cup of crumbled, crispy cooked bacon.
To save time, use self-rising cornmeal mix and omit the all-purpose flour, baking powder, baking soda, and salt.
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