Southern Cracklin Cornbread
Dive into the heart of Southern comfort with this Southern Cracklin Cornbread recipe, a rustic delight boasting golden, buttery flavor and a satisfying crunch. Made with rich buttermilk, a touch of natural sweetness (optional), and hearty yellow cornmeal, this recipe achieves the perfect balance of fluffy and crisp textures. The addition of savory pork cracklins adds a bold, smoky flair, while baking it in a preheated cast-iron skillet creates a golden crust that's irresistibly authentic. Whether served warm with a pat of butter or alongside classic Southern dishes like collard greens or fried chicken, this cornbread is a true crowd-pleaser. Perfect for busy weeknights or festive gatherings, this easy-to-follow recipe delivers comforting, homemade charm with every bite.
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Recipe Information
Ingredients
- 2 cups Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar (optional)
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 cups Buttermilk
- 2 Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 cup Pork cracklins
- 2 tablespoons Vegetable oil or bacon grease (for greasing skillet)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined.
Gradually pour the wet ingredients into the dry ingredients, stirring just until the batter comes together. Do not overmix.
Fold in the pork cracklins, distributing them evenly throughout the batter.
Carefully remove the hot cast-iron skillet from the oven and add the vegetable oil or bacon grease, swirling it to coat the bottom and sides of the pan.
Pour the batter into the hot skillet, spreading it evenly with a spatula.
Place the skillet back in 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.
Let the cornbread cool in the skillet for about 10 minutes before slicing and serving. Enjoy it warm with butter or alongside your favorite Southern meal.
Nutrition Facts
Calories |
4100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 6795 mg | 295% | |
| Total Carbohydrate | 387.0 g | 141% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 50.9 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 652 mg | 50% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1363 mg | 29% | |
*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.
