Cracklin cornbread is a hearty variation of the classic Southern side dish. The batter relies on yellow cornmeal and tangy buttermilk for a tender crumb. Crispy pork cracklings get folded in right before baking to add a savory crunch to every slice.
This recipe requires about 15 minutes of active prep work. You mix the wet and dry ingredients separately, fold them together with the pork, and let the oven do the rest. It bakes in a standard square pan and is ready for the dinner table in under an hour.
Why is Cracklin Cornbread a Must-Try?
Mixing the wet and dry ingredients in separate bowls prevents the flour from developing too much gluten, keeping the texture soft.
Melting the butter adds rich flavor and helps create a moist, tender crumb without needing oil.
Roughly chopping the pork cracklings ensures they scatter evenly throughout the batter instead of sinking to the bottom.
Ingredients for Cracklin Cornbread
• Yellow cornmeal: Look for a fine or medium grind. Coarse grinds will give the bread a gritty texture.
• Buttermilk: Full-fat buttermilk provides the most moisture. If you only have regular milk, add a tablespoon of white vinegar to a cup of milk and let it sit for five minutes.
• Pork cracklings: These are fried pieces of pork fat with skin. You can buy them in bags at the grocery store or make them from scratch.
• Butter: Melt the butter and let it cool slightly before mixing it with the cold buttermilk and eggs.
• Eggs: Bring the eggs to room temperature so they blend smoothly into the batter.
Exact quantities are in the recipe card below.
How to Make Cracklin Cornbread
Step 1: Prepare the dry and wet mixtures
Start by preheating your oven and greasing a square baking pan. Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a second bowl, blend the buttermilk, melted butter, and room-temperature eggs.
Step 2: Combine the batter
Pour the wet ingredients into the dry bowl. Stir everything together gently just until no dry streaks of flour remain. Overmixing can make the final bread tough.
Step 3: Add the cracklings and bake
Fold the chopped pork cracklings into the batter. Transfer the mixture to your greased pan and spread it out evenly. Bake until the top is golden and a toothpick comes out clean. Let it rest in the pan briefly before slicing.
What to Serve with Cracklin Cornbread
Serve this hearty bread alongside a bowl of chili, collard greens, or pinto beans. It also pairs well with roasted chicken or pork chops.
Expert Tips for Cracklin Cornbread
Food safety: Because this recipe contains eggs, make sure the center of the baked cornbread reaches a safe internal temperature of 160°F (71°C) on an instant-read thermometer.
Chop large cracklings into bite-sized pieces so they distribute evenly and are easier to chew.
Avoid overmixing the batter once the wet and dry ingredients meet. A few lumps are fine and keep the bread tender.
How to Store and Freeze Cracklin Cornbread
Store leftover cornbread in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Freeze wrapped slices in a freezer-safe bag for up to three months. Reheat individual portions in the microwave for 15 to 20 seconds or in a 350°F (175°C) oven until warm.
Cracklin Cornbread Recipe FAQs
What is the difference between pork rinds and pork cracklings?
Pork rinds are made only from pork skin and are very airy. Cracklings include the skin and a layer of fat, giving them a denser, meatier crunch.
Can I make this in a cast iron skillet?
Yes. You can bake this batter in a greased 9-inch or 10-inch cast iron skillet. The baking time will be similar, but check it a few minutes early.
Why did my cornbread turn out dry?
Dry cornbread usually happens from overbaking or measuring too much flour. Spoon the flour into your measuring cup and level it off to avoid packing it down.
Cracklin Cornbread
Ingredients
- 1 cup yellow cornmeal 150 g
- 1 cup all-purpose flour 125 g
- 1/4 cup granulated sugar 50 g
- 1 tablespoon baking powder 15 g
- 3/4 teaspoon salt 4 g
- 1 cup buttermilk 240 ml
- 1/2 cup unsalted butter melted, 113 g
- 2 large eggs room temperature
- 1 cup pork cracklings roughly chopped, 115 g
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking pan with butter or nonstick cooking spray.
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In a medium bowl, whisk the buttermilk, melted butter, and eggs until smooth.
- Pour the wet buttermilk mixture into the dry cornmeal mixture. Stir gently with a wooden spoon or spatula just until the dry ingredients are moistened. Do not overmix.
- Fold the chopped pork cracklings into the batter until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it into an even layer.
- Bake for 25 to 30 minutes. The cornbread is done when the edges are golden brown and a toothpick inserted in the center comes out clean. For food safety, ensure the internal temperature of the egg-based batter reaches 160°F (71°C).
- Let the cornbread cool in the pan for 10 minutes before slicing it into nine squares.
Notes
