Easy Cracklin’ Cornbread

EDITOR’S NOTE (December 9, 2018):  Text edited for clarity.

Savory cornbread filled with tasty pieces of cracklings.   My Easy Cracklin’ Cornbread Muffins are also delicious and easy to make.

Contains precooked packaged pork that’s fried again in vegetable oil before adding to cornbread batter.  The baked cornbread is well seasoned.  The crust is da BOMB!

Although my favorite Hormel brand is precooked before packaging, I fry a few minutes in vegetable oil to enhance flavor.  Frying also seasons the vegetable oil which is used to grease the skillet before adding cornbread batter.

Fried pork fat is famous for the hard edges called meat skins.  Remove before adding to cornbread batter to protect teeth.  Meat skins are very hard.  Press cooked cracklings with back of a spoon.  REMOVE all hard pieces that feel like rocks.   Add soft pieces of fried pork to cornbread batter.

You’re invited to check out my recipe for Cracklin’ Cornbread made with fresh fried pork fat back.

Enjoy!

Print Recipe

Easy Cracklin' Cornbread

This savory cornbread contains tender bites of cracklings. Quick and easy to make with packaged cooked pork fat that's fried in vegetable oil before adding to cornbread batter. Delicious flavor! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Cuisine

American

Keyword

crackling cornbread

Prep Time

30 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

• 3/4 cup processed/precooked cracklings
• 3 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1 box (8.5 ounces) corn muffin mix
• 3 tablespoons self-rising white cornmeal mix
• 2 tablespoons sugar (optional)
• 2 medium eggs, beaten
• 1 cup buttermilk

Cuisine American Keyword crackling cornbread Prep Time 30 minutes Cook Time 25 minutes Servings servings Ingredients 3/4 cup processed/precooked cracklings 3 tablespoons vegetable oil 1/4 teaspoon salt 1 box (8.5 ounces) corn muffin mix 3 tablespoons self-rising white cornmeal mix 2 tablespoons sugar (optional) 2 medium eggs, beaten 1 cup buttermilk

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.

Recipe Notes

How to substitute 1 cup of all-purpose flour for 1 cup of self-rising flour...

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS

Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.