Cracklin Cornbread
This Southern-style quick bread folds crispy pork cracklings into a buttermilk cornmeal batter baked in a square pan.
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
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.