Crackling Cornbread

Recipe and photography by Bev Davis.


Tap image to enlarge.

Posted March 10, 2017

Cracklings  are  small pieces of pork fat roasted or fried until crispy.  They're located in the  meat  section of most grocery stores.   Drippings from fried cracklings  are  often used to season cornbread, collards, and other vegetables.   While frying cracklings, the vegetable oil will turn golden brown.  This is the famously delicious seasoning used in cornbread, collards, and other vegetables.

This recipe 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.