Crackling Cornbread
Get ready to elevate your cornbread game with this irresistibly savory Crackling Cornbread recipe! Featuring the perfect blend of yellow cornmeal, fluffy baking powder, and creamy buttermilk, this Southern classic is taken to the next level with the addition of crispy pork cracklings. Baked in a piping-hot cast-iron skillet, this cornbread develops a beautifully golden crust with a moist, tender interior studded with rich, flavorful crackling bits in every bite. Ready in just 35 minutes from start to finish, it’s the ultimate side dish for chili night, barbecue feasts, or a cozy family dinner. Serve warm from the skillet to truly savor its rustic charm and hearty texture. Whether you're a traditional cornbread enthusiast or seeking a new twist, Crackling Cornbread is sure to steal the show!
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Recipe Information
Ingredients
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.75 teaspoons kosher salt
- 0.5 teaspoons baking soda
- 1.5 cups buttermilk
- 0.25 cups unsalted butter, melted
- 1 whole large egg
- 0.75 cups pork cracklings, chopped
- 1 tablespoon vegetable oil (for greasing skillet)
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet into the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Fold in the chopped pork cracklings to evenly distribute them throughout the batter.
Carefully remove the hot skillet from the oven (use oven mitts) and swirl the vegetable oil to coat the bottom and sides of the skillet. Pour the batter into the hot skillet, spreading it evenly with a spatula.
Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the skillet for 5 minutes before slicing and serving. Enjoy warm for the best texture and flavor!
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
