Cracklin' Cornbread
A classic Southern skillet cornbread with a golden, crispy crust and a moist, tender crumb, studded throughout with salty, crunchy bits of rendered pork cracklings. It's a rustic, deeply savory bread that pairs perfectly with collard greens, pinto beans, or a bowl of chili.
For 8 servings
- prep · ~15 min
Preheat the oven and heat the skillet.
Place a 10-inch cast iron skillet in the oven and preheat to 425°F. The skillet must be screaming hot before the batter hits it.
TIPA hot skillet is the secret to an extra-crispy, dark-golden crust. - mix · ~1 min
Whisk the dry ingredients.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
- mix · ~1 min
Combine the wet ingredients.
In a separate bowl, whisk together the buttermilk and lightly beaten eggs until smooth.
- mix · ~1 min
Mix the batter.
Pour the wet ingredients into the dry ingredients. Stir until just combined to form a lumpy batter. Gently fold in the crushed pork cracklings. Do not overmix; a few streaks of flour are fine.
TIPOvermixing develops gluten and makes the cornbread tough. Stir only until the flour disappears. - bake · ~25 min
Bake the cornbread.
Carefully remove the hot skillet from the oven. Add the bacon drippings to the skillet, swirling to coat the bottom and sides. Immediately pour in the batter, spreading it evenly. Return to the oven and bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
TIPListen for the sizzle when the batter hits the hot fat. That sound is the promise of a perfect crust. - rest · ~10 min
Cool slightly and slice.
Let the cornbread cool in the skillet for 10 minutes, then turn it out onto a cutting board and slice into 8 wedges.
TIPServe it warm so the cracklings stay slightly chewy-crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground cornmeal for a more rustic texture and deeper corn flavor.
- 2Preheat the cast iron skillet for a full 15 minutes to ensure a sizzling-hot surface.
- 3Do not skip shaking the buttermilk well; it ensures even distribution of fat and acid.
- 4Crush the cracklings into pea-sized pieces so they distribute evenly without sinking.
- 5Let the cornbread cool in the skillet for exactly 10 minutes so it releases cleanly.
- 6Serve warm to keep the pork cracklings pleasantly chewy-crispy.
Adapt it for your goals.
Jalapeño-cheddar
Fold in 1 diced jalapeño and 1/2 cup shredded sharp cheddar for a spicy, cheesy twist that complements the pork cracklings.
herb and garlicHerb-and-garlic
Add 2 tablespoons chopped fresh chives and 1 teaspoon garlic powder to the batter for an aromatic, savory upgrade.
vegetarianVegetarian
Replace pork cracklings with 1 cup toasted pepitas and use vegetable oil instead of bacon drippings for a nutty, plant-based version.
Why this is on our healthy list.
Good Source of Complex Carbs
Cornmeal provides complex carbohydrates that offer steady energy, especially when paired with protein from the cracklings.
Contains Probiotic-Rich Buttermilk
Buttermilk is a fermented dairy product that can aid digestion and support gut health with its natural probiotics.
Rich in Collagen and Gelatin
Pork cracklings are a concentrated source of collagen and gelatin, which may support joint and skin health.
Frequently asked questions
Yes, but fine cornmeal yields a less rustic, more cake-like crumb. Reduce the buttermilk by 2 tablespoons to avoid a wet batter.
