Easy Cracklin’ Cornbread has savory pieces of fried pork cracklings.
It’s crusty outside and moist inside.
Easy to make with simple ingredients.
EDITOR’S NOTE (December 29, 2021): I posted this recipe for the first time on August 8, 2018. Today, I updated the tips to make them easier to understand. Also added nutrition facts.
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.
THE MAIN INGREDIENT: PORK CRACKLINGS
My favorite Hormel pork cracklings are precooked before packaging.
However, I still fry them 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).
REMOVE HARD EDGES FROM FRIED PORK
Fried pork fat has hard edges called meat skins.
In fact, they’re 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.
Bitting hard cracklings can potentially crack or break teeth.
SEASONED VEGETABLE OIL
The vegetable oil turns golden brown and contains drippings left from the fried cracklings. All of that adds amazing flavor to the cornbread.
Plus, the oil thoroughly bakes bottom and side crusts (not soggy).
Cracklin’ Cornbread pairs very well with Smoky Collard Greens.
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.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Easy Cracklin' Cornbread
- 3/4 cup cracklings store-bought/pre-cooked
- 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
- Preheat oven to 400 degrees.
- Use an 8" skillet (thick cornbread) or a 9" (thin cornbread). Spread cracklings in a medium-sized skillet.
- Add 3 tablespoons of vegetable oil. Stir until evenly coated. Add cracklings.
- Stir constantly for 2-3 minutes until vegetable oil and cracklings are golden brown. Do not leave stove while meat is cooking.
- Turn off heat. Sprinkle salt over cracklings. Stir well.
- Slightly crush tender cooked cracklings with heavy spatula or spoon. REMOVE hard skin to protect teeth. Only use the soft/tender pieces cracklings. Set aside.
- 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.
- Use a large spoon to scoop fried cracklings from skillet. Leave 2 tablespoons seasoned vegetable oil in bottom of skillet.
- Stir together cornbread batter and fried cracklings until evenly combined. Set aside.
- Warm skillet with seasoned vegetable oil over low-medium heat for 2 to 3 minutes. AVOID smoking hot.
- Pour in cornbread batter. Spread evenly around skillet with back of spoon.
- Reduce oven to 375 degrees. Bake 20-25 minutes OR until golden brown and knife inserted in center comes out clean.
- Serve hot.