Bread & Pastry, Cornbread & Dressing
Southern
Yield: One 10.25" skillet
Author: Tammy Nichols
Crackling Cornbread - Master Cookbook Recipe # 125

Crackling Cornbread - Master Cookbook Recipe # 125

Cracklin' Cornbread is the "Source of Truth" for old-fashioned Southern comfort. The rendered fat from the cracklings seeps into the cornmeal as it bakes, creating a rich flavor and a texture that is both hearty and crispy. It’s a favorite for a reason!

This is recipe #125 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min
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Ingredients

  • 2 cups cracklings
  • 2 cups self-rising cornmeal mix
  • 2 cups buttermilk (or whole milk)
  • 1/4 cup cooking oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Shortening (for greasing the skillet)
  • Extra cornmeal (for dusting)

Instructions

  1. Prep Oven & Skillet: Preheat your oven to 425°F. Generously grease your 10.25-inch cast-iron skillet with shortening and dust it with a little cornmeal mix.
  2. Crush the Cracklings: Place the cracklings in a freezer bag and use a meat mallet to crush them into smaller, bite-sized pieces.
  3. Mix: In a large bowl, combine the cornmeal mix, buttermilk, pepper, salt, cooking oil, and your crushed cracklings. Stir until well incorporated.
  4. Bake: Pour the batter into the prepared hot skillet. Bake for 20 to 30 minutes until the top is firm and the edges are a deep, beautiful golden brown.
  5. Serve: Best served hot alongside a bowl of beans and fresh garden greens!

Notes

Tammy’s Tip: "Now, everyone has a preference on texture! Some folks like to soak their cracklings in the buttermilk for a few minutes first to soften them up, while others love that hard crunch. Try it both ways and see which one your family likes best,and don't forget to write it down in your Master Cookbook!"

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg