Easy Cracklin’ Cornbread

This savory cornbread contains tender bites of cracklings. For maximum flavor and a melt-in-your-mouth texture, the processed/precooked pork is fried in vegetable oil before using. Has a fabulous  homemade-from-scratch taste!

Use this recipe to make four variations.    In the first suggestion (photo above), prepared cracklings are crushed to crumbs and baked in cornbread.  Flavor sparkles with tiny pieces of tasty meat.

Variation #2. Use coarsely crumbled cracklings for chunky bites of deliciousness. The tattered potholder is the one I used when my precious aunt taught me how to cook pork fat back.
Variation #3.   Add texture to top crust by sprinkling prepared cracklings (fine or coarse) on top of cornbread before baking.

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

Variation #4. Regular cornbread baked in vegetable oil seasoned with a few cracklings. Remove hard pieces from 1 or 2 tablespoons of precooked/processed cracklings. Place in skillet (8″ or 9″).  Add 3 tablespoons of vegetable oil. Fry over low-medium heat until oil and cracklings are golden brown. Pour in cornbread batter and bake. Yum!


Hormel’s popular brand of precooked/processed cracklings is available in the meat section of most grocery stores.

If you prefer homemade-from-scratch cracklings (cured salt pork fat back), check out my recipe for Cracklin’ Cornbread. 

Enjoy!

Print Recipe
Easy Cracklin' Cornbread
This savory cornbread contains tender bites of cracklings. For maximum flavor and a melt-in-your-mouth texture, the processed/precooked pork is fried in vegetable oil before using. Has a fabulous homemade-from-scratch taste! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Use an 8" skillet (thick cornbread) or a 9" (thin cornbread). Spread cracklings in a medium-sized skillet.
  3. DISCARD all hard pieces of fried skin to protect teeth. KEEP soft/fork tender cracklings.
  4. Add 3 tablespoons of vegetable oil. Stir until evenly coated.
  5. Warm on top of stove over low-medium heat. Stir constantly for 2-3 minutes until vegetable oil and cracklings are golden brown. Do not leave stove while meat is cooking.
  6. Turn off heat. Sprinkle salt over cracklings. Stir well. Crush to desired size using heavy spatula or spoon. Set aside.
  7. In medium-sized bowl, combine corn muffin mix, self-rising white corn meal mix, sugar (if using), egg, and buttermilk. Stir together until smooth. Small lumps okay.
  8. Use a large spoon to scoop cracklings and drippings from skillet. Leave 2 tablespoons vegetable oil with drippings in bottom of skillet.
  9. Stir together cornbread batter and cracklings until evenly combined. Set aside.
  10. Warm skillet over low-medium heat for 2 to 3 minutes. AVOID smoking hot.
  11. Pour in cornbread batter. Spread evenly around skillet with back of spoon.
  12. Reduce oven to 375 degrees. Bake 20-25 minutes OR until golden brown and knife inserted in center comes out clean.
  13. Serve hot.

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