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Cracklin Cornbread

Crispy, Fluffy, Crunchy Tasty Edges and a tangy center are exactly what you’ll find with this delicious rendition of Cracklin Cornbread! So easy, just mix it all together and pour it in the hot pan. It’s ready in minutes!

 

cast iron skillet with edges of crispy cornbread showing

Why This Recipe Works

  • The eggs and buttermilk help this cornbread achieve exceptional raise and flavor!
  • Cracklins add that undeniable porky flavor! 
  • Pouring it into the hot cast iron makes an unforgettable crispy crust!

Here’s How It’s Done

STEP 1. 

Mix the ingredients together

bowl of flours and eggs with whisk

STEP 2. 

Crush the Cracklins and add those to the batter, pour that in the hot skillet.

A cast iron skillet with batter in it

STEP 3. 

Bake it up fluffy! 

side view of a slice of cracklin cornbread on cutting board

Frequently Asked Questions (FAQ’s).

What is Cracklin Bread and Why Would You Make It? 

Cracklins are fried pieces of pork fat and skin that are like tiny flavor bombs! These have been a long time favorite in the south! 

In fact, I can remember as a child waiting patiently (usually days) for the cracklins to be ready when my dad and uncle (local butchers in their home town) butchered a hog each year for our family. 

Cracklin Bread is a bread where cracklins have been incorporated into the batter. 

It’s an old Southern thang!

How Can I Keep the Cracklins From Softening In The Bread? 

It’s true, the cracklins DO soften in the batter and become chewy and a mouthful if left that way. 

You can deal with this one of two ways…

  1. You can REFRY the cracklins until they are very hard BEFORE adding them to your batter. This does help some, but you may still have some that soften in the process.
  2. The way I recommend dealing with this is to CRUSH the cracklins before adding them to the batter. This gives you the flavor and avoids the possibility of large pieces of chewy pork in your bread. 

Is Cracklin Bread Keto Friendly? 

Sorry hon, no it isn’t. You COULD just eat the cracklins and you would be fine but all of the bread in the cornbread knocks it out of the running for a Keto friendly bread. 

How Can I Make a Crispy Crust on My Cornbread? 

Hon, get that pan SCREAMING hot before you add the batter. Put your butter into the pan and the pan into the oven as the oven heats. 

When the oven has come to full temperature, let the pan stay in there for another 5 minutes. The butter will be nearly over browned, that’s ok. 

Then, quickly pour your batter into the pan and place it back into the oven. Boom! Crispy Crust! 

What Do I Serve With Cracklin Cornbread? 

The best thing in the world with this dish is a meal of…

Pinto Beans

And Banana Pudding!

How Long Does Cracklin Cornbread Last? 

This bread will keep for up to 3 days, however, it does get stale very quickly. 

To refresh, reheat in a skillet or toaster oven. 

Can I Freeze This Cornbread? 

Yes, you can. Wrap well and place in the freezer for up to 3 months. You will note that it is much more crumbly when it comes out of the freezer. 

I recommend just making it fresh, but if you need to freeze it, it’s fine. 

Tip and Tricks for Perfect Cracklin Cornbread

  • This is of utmost importance – CRUSH those cracklins up small – like pencil eraser size or smaller. Otherwise, the cracklins become rubbery and are hard to chew. It’s not appetizing. 
  • You are going to ask if you can substitute milk or cream or water or stock or whatever for the buttermilk. The answer is NO. Not if you want to have a big fluffy tangy piece of cornbread. 
  • Probably gonna ask, Can I leave out the hot sauce? Well, yes, you can, but you’ll be missing some flavor. 
  • Just so you know, this is not a sweet cornbread. It’s a savory cornbread. It’s good, you’ll like it, promise. 
  • Can you use egg substitute? I haven’t tried it, so I can’t recommend it. 
  • Here’s more info about cracklins! 
  • If you have any trouble viewing the video from Loaves and Dishes, please cruise over to my YouTube Channel and watch the full video as much as you want there.

If You Enjoyed This Cornbread Recipe, You Might Also Want to Try….

Southern Mexican Cornbread

Classic Cornbread.

Cornbread Muffins

Hey, Can You Do Me a Favor?

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cast iron skillet with edges of crispy cornbread showing

Cracklin Cornbread

Crispy, Fluffy, Crunchy Tasty Edges and a tangy center are exactly what you’ll find with this delicious rendition of Cracklin Cornbread! So easy, just mix it all together and pour it in the hot pan. It’s ready in minutes!
5 from 1 vote
Print Pin Rate
Course: bread
Cuisine: American
Keyword: cracklin cornbread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 313kcal
Author: Wendi Spraker

Ingredients

  • ¼ Cup Butter
  • 2 Cups Self Rising Cornmeal I use Tendabake
  • ½ Cup All Purpose Flour I use White Lilly
  • 2 ½ Cups buttermilk
  • 2 Eggs large
  • 1 Tbs Hot Sauce
  • 1 tsp Kosher Salt
  • 1 Cup Pork Cracklins

Instructions

  • Preheat the oven to 425. Place the butter into the cast iron skillet and put the skillet into the oven while the oven heats. Once the oven comes to temperature, leave the cast iron skillet in the oven for an additional 5 minutes.
  • While the oven is heating, mix cornmeal, flour, buttermilk, eggs, hot sauce and salt together very well. (Feel free to beat the eggs before mixing, but it isn’t necessary).
  • Using a rolling pin, crush the cracklins into small pieces the size of a pencil eraser or smaller. Once crushed, add those to the batter and mix well.
  • When the skillet has been in the oven for the additional 5 minutes, remove with oven mitts (don’t burn yourself, the pan is 425 degrees!) and set on a hot pad. Add the batter all at once to the skillet and don’t worry too much about smoothing it out. Just get it right back into the oven.
  • Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the middle of the cornbread.

Notes

  • This is of utmost importance - CRUSH those cracklins up small - like pencil eraser size or smaller. Otherwise, the cracklins become rubbery and are hard to chew. It’s not appetizing.
  • You are going to ask if you can substitute milk or cream or water or stock or whatever for the buttermilk. The answer is NO. Not if you want to have a big fluffy tangy piece of cornbread.
  • Probably gonna ask, Can I leave out the hot sauce? Well, yes, you can, but you’ll be missing some flavor.
  • Just so you know, this is not a sweet cornbread. It’s a savory cornbread. It’s good, you’ll like it, promise.
  • Can you use egg substitute? I haven’t tried it, so I can’t recommend it.
PRO TIP: Want a little EXTRA flavor? Before making this cornbread, cook 2 strips of bacon until crispy, crumble and add to the cornbread with the cracklins. This gives a delightful smoky flavor and it terrific!

Nutrition

Nutrition Facts
Cracklin Cornbread
Amount Per Serving
Calories 313 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 68mg23%
Sodium 545mg23%
Potassium 253mg7%
Carbohydrates 39g13%
Fiber 4g16%
Sugar 4g4%
Protein 11g22%
Vitamin A 360IU7%
Vitamin C 1mg1%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

A VERSE TO SHARE

It’s just so important to be honest and when you are wrong, admit it. That can be a big pill to swallow, but it is what we are called to do. I’m reminded of this as something big has happened in my community this week that made national news. I notice, that Proverbs also says we should forsake our transgression – as in, give it up and go the right way. 

I hope that is what happens. 

Proverbs 28:13

Whoever conceals his transgressions will not prosper, but he who confesses and forsakes them will obtain mercy

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Wendi Spraker

Thursday 9th of July 2020

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