Pork Crackling Cornbread
This savory cornbread gets an irresistible crunch and rich flavor from crispy pork cracklings, making it a standout side dish for any Southern-inspired meal.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings9
Cornbread is a classic Southern staple, but adding pork cracklings takes it to a whole new level. The cracklings, which are crispy pieces of pork fat, melt into the batter as it bakes, creating pockets of savory flavor and a delightful crunch in every bite.
This recipe is incredibly easy to put together with basic pantry ingredients. The combination of cornmeal and all-purpose flour gives it a tender crumb, while buttermilk adds a subtle tang. Serve it warm with a pat of butter or alongside a bowl of chili for a truly comforting meal.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 375°F. Grease a 9-inch square cake pan.
- In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate large bowl, whisk together the buttermilk, melted butter, and beaten eggs until smooth.
- Add the dry ingredients to the wet mixture and stir with a spatula just until combined. Do not overmix.
- Gently fold in the pork cracklings with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes, then slice into 9 pieces and serve warm.
💡 Tips
- For best results, use buttermilk at room temperature to ensure a tender crumb.
- If you can't find pork cracklings, substitute with crispy fried pork rinds (chicharrones) crushed into small pieces.
- Serve warm with a drizzle of honey or a pat of butter for extra flavor.
Inspired by a recipe from Taste of Home