Cracklin’ Cornbread

This savory cornbread contains crumbled fried pork fat back famously known as cracklings.   Delicious drizzled with honey or maple syrup.  Excellent with fresh collard greens.

Cracklin’ Cornbread Muffins topped with crispy cracklings, drizzled with honey. See recipe for this tasty variation.

ALWAYS use a lid when frying pork fat back.   It provides effective protection from popping HOT fat that “flies” out of the skillet while the meat is cooking.

Delighted to mention I prepared the meat and baked the cracklin’ cornbread in my favorite skillet provided by Lodge Cast Iron .

Homemade cracklings are made with thick slices of cured salt pork fat back. Available in the meat section of most grocery stores.
Cured salt pork fat back strips.
After the pork fat back has simmered in water to remove salt, it will produce lard and begin frying. The fried meat is fork tender. Remove hard edges because they can damage teeth. However, the edges are hard and can damage teeth. Never add to cornbread.
Crumbled cracklings.

 

Print Recipe
Cracklin' Cornbread
This savory cornbread contains crumbled fried pork fat back called cracklings. Delicious alone, drizzled with honey, or maple syrup. Excellent with fresh collard greens. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Cracklings
Homemade Self-Rising Cornbread
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Cracklings
Homemade Self-Rising Cornbread
Instructions
Cracklings
  1. Place all ingredients on the kitchen counter. Use an 8" skillet (thick cornbread) OR a 9" skillet (thin cornbread). Cornbread will be baked in the same skillet in which cracklings are fried.
  2. Place cold pork fat back strips in preferred sized cast iron skillet or other cookware. Cover with water.
  3. Simmer over low-medium heat for 15 minutes to remove salt. Drain cloudy water.
  4. Leave meat in skillet over low-medium heat. Meat will produce fat (also called lard). Fry until light golden brown on both sides (3-4 minutes each side). WARNING: Place a lid over skillet as a shield of protection from popping HOT fat/drippings.
  5. Turn off heat. Drain fried meat on paper towels. The meat will be soft, Outside edges will be hard. To protect teeth, remove hard edges and grind until very fine. Do not add hard edges to cornbread batter. Crumble soft meat. Toss with salt if desired. Set aside.
  6. Leave 2 tablespoons of drippings in skillet. Pour remainder into a lidded glass container. Keep refrigerated 10 days. Use to grease skillet the next time you make cornbread.
  7. Make the cornbread (recipe below).
Homemade Self-Rising Cornbread
  1. Preheat oven to 400 degrees.
  2. In medium sized bowl, combine cornmeal mix, flour, corn muffin mix, sugar (if using), eggs, and buttermilk. Stir until smooth and pourable. Small lumps okay.
  3. Stir in crumbled cracklings. Pour cornbread batter into warm skillet with warm drippings.
  4. Reduce oven to 375. Bake 20 to 25 minutes or until knife inserted in center comes out clean and cornbread is golden brown. Watch carefully to prevent burning.
  5. Serve hot.
  6. Variation: Cracklin' Cornbread Muffins Place 1/2 teaspoon of warm fat with drippings in each cup of muffin tin (6 cups). Fill each cup with cornbread batter. Sprinkle tops with a crumbled fried pork fat back. Bake in preheated oven 20 to 25 minutes OR until knife inserted in center comes out clean. If desired, drizzle with honey or maple syrup before serving.
Recipe Notes

How to use all-purpose flour in Homemade Self-Rising Cornbread. 

In a medium sized bowl, sift together 1 cup of all-purpose flour,  1-1/2 teaspoons baking powder, and 1/4 teaspoon salt.

Use ONLY 1/2 cup of this mixture in this recipe instead of self-rising flour.  Use the remainder for something else.  Or, store in a zippered bag until ready to use.

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