Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cracklin' Cornbread
Traditional cornbread with crispy pork cracklings mixed into the batter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Heat the oven to 425 F (220 C) and place a cast-iron skillet with a tablespoon of the bacon drippings inside to heat.
- 2
Whisk together the cornmeal, flour, baking powder, and salt in a bowl.
- 3
In a separate bowl, whisk the buttermilk, egg, and remaining bacon drippings, then stir into the dry ingredients just until combined.
- 4
Fold in the chopped cracklins.
- 5
Carefully pour the batter into the hot skillet, which should sizzle on contact.
- 6
Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes; let cool slightly before slicing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving280
Calories
14 g
Protein
39 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cracklin cornbread folds cracklins, the crisp bits of fried pork skin and fat left from rendering lard, into a buttermilk cornbread batter. It is rooted in Southern hog-killing thrift, where nothing from the pig was wasted, and the cracklins lace the bread with pockets of salty, crunchy pork richness.
Listahan note
This version bakes the batter in a preheated cast-iron skillet, because a hot greased pan is what gives cracklin cornbread its prized crackly, deep-brown crust against the tender crumb.
Technique cues
- Preheating the greased cast-iron skillet until it is hot means the batter sizzles on contact and sets an instant crisp crust on the bottom and sides.
- Buttermilk's acidity reacts with the leavening for lift and keeps the crumb tender, balancing the heavy cracklins.
- Folding the cracklins in last, rather than mixing them through early, keeps them suspended evenly instead of sinking to the bottom.
Kitchen flow
- Parallel prep
- Set the greased skillet in the oven to heat while you mix the batter so it is screaming hot at pour time.
- Make-ahead
- Render or buy the cracklins ahead and keep them sealed so the batter comes together fast.
- Leftover move
- Split and toast leftover cornbread, then crumble it into a breakfast bowl with sausage gravy.
- Cleanup rhythm
- Wipe the warm cast-iron clean rather than soaking it to keep the seasoning intact.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cornmeal
Main flour
Purpose: It gives the bread its corn flavor and characteristic crumbly-tender texture.
Handling: Use stone-ground for fuller flavor and whisk with the dry ingredients first.
Adaptation: A cornmeal-flour blend softens the crumb if a less crumbly bread is wanted.
Buttermilk
Acid and liquid
Purpose: It tenderizes the crumb and reacts with the leavening for rise and a tangy edge.
Handling: Bring it to room temperature so the batter mixes evenly.
Adaptation: Milk soured with a tablespoon of lemon juice stands in well.
Pork cracklings
Savory mix-in
Purpose: They lace the bread with crunchy, salty pork richness that defines the dish.
Handling: Chop large cracklins so they distribute and fold them in just before baking.
Adaptation: Crumbled crisp bacon gives similar salty crunch with less fat.
Eggs
Binder
Purpose: They hold the batter together and add structure to the tender crumb.
Handling: Beat them into the wet ingredients before combining with the dry.
Adaptation: A flax egg works but yields a slightly denser, more crumbly bread.
Technique notes
- Pour the batter into the hot skillet and listen for the sizzle; no sizzle means the pan was not hot enough for a crisp crust.
- Do not overmix the batter once the wet meets the dry, or the cornbread bakes tough.
- Let the cornbread rest a few minutes in the pan before turning it out so the crust stays intact.
Ingredient swaps
- Lower-fat direction
- Use crumbled bacon instead of cracklins for the pork flavor with noticeably less rendered fat.
- Dairy-free direction
- Swap buttermilk for soured oat milk; the crumb is a touch less tender but still rises.
- Egg-free direction
- Use a flax egg for those avoiding eggs, expecting a denser and more crumbly result.
Serve alongside
- Pot of pinto beans
- Collard greens with pot liquor
- Pulled pork
- Fried catfish
- Iced sweet tea
- Cold buttermilk
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store wrapped at room temperature for up to 2 days or refrigerate up to 4 days.
- Reheat slices in a 300 degree oven to re-crisp the crust rather than the microwave.
- Freeze well-wrapped up to 2 months and thaw at room temperature before reheating.
Equipment
- Cast-iron skillet
- Mixing bowls
- Whisk
- Oven mitts for the hot pan
Make this household-aware
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Plan it in Listahan
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