Easy Cracklin’ Cornbread is filled with tasty pieces of fried pork cracklings. This savory cornbread is crusty outside and moist inside. Easy to make with simple ingredients.
EDITOR’S NOTE (December 29, 2021): Updated info to make it more concise. Revised recipe’s instructions to make them easier to understand.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
FRY CRACKLINGS BEFORE ADDING TO CORNBREAD BATTER
My favorite Hormel pork cracklings are precooked before packaging.
However, I fry in vegetable oil until crispy before adding to cornbread batter.
Never add uncooked cracklings to cornbread batter.
They turn rubbery and taste bland in baked cornbread (my opinion).
Fried cracklings season vegetable oil while frying. The oil turns golden brown and is loaded with savory flavor.
Fried cracklings add delicious savory flavor to the vegetable oil in which it is cooked.
The cornbread is baked in the seasoned vegetable oil. As a result, the bottom crust and edges are well seasoned with savory flavor.
REMOVE HARD EDGES FROM FRIED PORK
Fried pork fat is famous for the hard edges called meat skins. They are hard enough to damage teeth. Remove the hard edges before adding to cornbread batter to protect teeth.
Only add soft fried pork pieces to cornbread batter.
Avoid eating hard cracklings because they can crack or break teeth.
Cracklin’ cornbread pairs well with Smoky Collard Greens.
Serve for breakfast drizzled with honey, maple syrup or buttery pancake syrup.
Delicious sprinkled with hot sauce.
Pork should definitely be eaten in moderation to avoid high blood pressure issues.
If you have high blood pressure, check with your doctor BEFORE consuming pork.
You’re invited to make some Easy Cracklin’ Cornbread Muffins.
If you prefer cracklings made with fresh pork fat back, check out my Cracklin’ Cornbread.
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