Cracklin' Cornbread
Indulge in a taste of the South with our Cracklin' Cornbread recipe, a classic comfort food that brings together the rich, savory flavors of crispy pork cracklins’ and the rustic goodness of stone-ground cornmeal. The key to this mouthwatering cornbread lies in the cracklins’—crunchy, golden-brown pieces of pork fat that add an irresistible texture and depth of flavor. Sourced from pork belly or fatty side meat, these cracklins’ are cooked low and slow in a cast-iron skillet, ensuring every bite of cornbread is infused with their rich essence. Whether paired with a hearty stew or enjoyed on its own, this cornbread is a true Southern staple that’s sure to become a favorite at your table.
Cracklin' Cornbread
Ingredients
- 6 ounces pork side meat
- 1 cup white or yellow 1830 Grind Unbolted Cornmeal
- ¾ cup Miller’s Choice Unbleached Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1 tablespoon honey
Instructions
- Remove any rind from the pork and discard. Dice the fat into very small pieces, and place in a 10-inch cast-iron skillet. Cook slowly over low heat, stirring, until the fat melts and the cracklin’ pieces brown, about 35 to 40 minutes. Remove the cracklins’ to drain. You need ½ cup. Leave the fat in the skillet. Preheat the oven to 425ºF.
- Whisk the cornmeal, flour, baking powder, and baking soda in a large bowl. Add the buttermilk, eggs, and honey, and stir just to combine. Fold in the cracklins’. Place the skillet with drippings over medium heat until hot. Pour in the batter and bake until golden brown, 15 to 18 minutes. Turn out onto a board and slice into wedges. Serves 8.
Notes
The Old Mill Little Cookbooks
This recipe comes from our Cornbread Favorites Little Cookbook. Explore more timeless Southern recipes in our other books: Our Daily Breads, Holidays & Gatherings, and Cakes & Pies. Each one brings the cherished flavors of the Smokies to your table.