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Easy Cracklin’ Cornbread
This savory cornbread contains tender bites of cracklings. Quick and easy to make with precooked pork cracklings. Recipe and photography by Beverly Davis for
Cuisine American
Prep Time
30 minutes

Cook Time
25 minutes
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
  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. Add cracklings.
  5. 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. Slightly crush tender cooked cracklings with 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 fried cracklings from skillet. Leave 2 tablespoons seasoned vegetable oil in bottom of skillet.
  9. Stir together cornbread batter and fried cracklings until evenly combined. Set aside.
  10. Warm skillet with seasoned vegetable oil 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…


1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt


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.