Smackin Cracklin Cornbread
Get ready to elevate your cornbread game with this irresistible recipe for Smackin' Cracklin Cornbread! Featuring a perfect blend of yellow cornmeal and buttermilk for a tender, moist texture, this Southern classic gets a bold, savory twist with crispy, salty pork cracklings folded right into the batter. Baked in a preheated cast iron skillet, the cornbread develops a beautifully golden, crispy crust that contrasts flawlessly with its fluffy interior. A touch of bacon grease adds extra smoky depth, making every bite an explosion of flavor. Whether served warm with a pat of butter or paired with hearty stews and barbecue, this rustic, homemade delight is sure to be the star of your table. Perfect for weekend gatherings or weeknight comfort, Smackin' Cracklin Cornbread is everything you love about Southern cooking in one irresistible skillet creation!
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Recipe Information
Ingredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons butter, melted
- 2 pieces large eggs
- 1.5 cups buttermilk
- 1 cup pork cracklings, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon bacon grease (optional for extra flavor)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the melted butter, eggs, and buttermilk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the cornbread dense.
Fold in the chopped pork cracklings using a spatula, ensuring they are evenly distributed throughout the batter.
Carefully remove the hot cast iron skillet from the oven. Add the vegetable oil (and bacon grease, if using) to the skillet, swirling it around to coat the bottom and sides. The oil should sizzle as it hits the skillet.
Pour the batter into the hot skillet, spreading it evenly with a spatula. This step ensures a crispy, golden crust on the edges.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool for 5-10 minutes before slicing.
Serve warm with butter or your favorite accompaniment and enjoy the crispy, savory goodness of Smackin' Cracklin Cornbread!
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6047 mg | 263% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 45.0 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 559 mg | 43% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1389 mg | 30% | |
*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.
