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Crackling Cornbread

Recipe and photography by Bev Davis.


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Posted March 10, 2017

Cracklings are small pieces of fried or roasted pork.  The drippings left after frying

is famously used to season cornbread, collards, turnips, and cabbage.  Crackling cornbread,  made with crispy fried pork pieces and seasoned drippings, is delicious savory or sweet.   This savory  recipe is made with yellow, stone ground corn meal. 

No sugar.  I used packaged cracklings.  Available in the meat section of most grocery stores.  Chop crackling into small pieces before frying.  Drippings will turn the vegetable oil a nice golden brown which is a delicious seasoning.  Makes one

10" skillet of cornbread.  Enjoy! 


1 cup all-purpose white flour, sifted

3 teaspoons baking powder

1/4 teaspoon baking soda

1 cup self-rising yellow stone ground corn meal

1-1/4 cups buttermilk

2 eggs, beaten

3 tablespoons vegetable oil

1 cup cracklings, finely chopped

salted butter (optional)


Preheat oven to 425 degrees.  In large bowl, sift together flour, baking powder, and baking soda.  Add cornmeal, buttermilk, and eggs.  Stir together until batter is pourable.  Set aside.  Add vegetable oil and finely chopped cracklings to 10" cast iron skillet.  Warm over low heat for 3 minutes or until golden brown.  Remove fried cracklings; add to batter.  Leave drippings in bottom of  warm skillet.   Pour batter into skillet.  Use potholders to hold warm skillet.  Reduce oven to 400 degrees.  Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean.  Serve hot.  Spread with salted butter if desired.