Cracklin Bread
This Southern cracklin bread combines crispy pork cracklings with tender, golden cornbread baked in a cast iron skillet for an authentic taste of traditional Southern cooking. A beloved recipe passed down through generations, the cracklings infuse every bite with rich, savory pork flavor while adding a satisfying crunch that sets this cornbread apart from the ordinary.
Equipment
- 9-inch or 10-inch cast iron skillet - Recommended for authentic crispy crust; an oven-safe baking dish can be substituted
- Large mixing bowl - For dry ingredients
- Medium mixing bowl - For wet ingredients
- Whisk
- Measuring cups and spoons
- Cutting board and knife - For chopping cracklings
- Food processor - (optional) Use to pulse very tough cracklings instead of chopping by hand
- Oven mitts or pot holders - Essential for handling hot cast iron skillet
- Spatula - For folding cracklings and spreading batter
Ingredients
- 1 cup self-rising cornmeal - 140g; White Lily brand recommended
- 1/2 cup all-purpose flour - 60g
- 1/4 tsp salt - Adjust based on saltiness of cracklings
- 1 cup buttermilk - 240ml; room temperature preferred
- 2 large eggs - Room temperature preferred
- 1/4 cup unsalted butter - 57g, melted; plus 2 tablespoons (28g) for the skillet
- 2 tbsp unsalted butter - 28g; for greasing the hot skillet
- 1 cup pork cracklings - 140g, chopped into 1/4 to 1/2 inch pieces; use cracklings or chicharrones with meat for best flavor
Optional Add-Ins
- 1/4 cup yellow onion - 30g, finely diced; optional, for extra flavor
Instructions
- Preheat your oven to 425°F (220°C) and place the cast iron skillet inside to heat up. Once the oven is at temperature, add 2 tablespoons of butter to the skillet and let it melt completely while you prepare the batter.
- Place pork cracklings on a cutting board and chop into small, uniform pieces about 1/4 to 1/2 inch in size. If cracklings are very tough, pulse briefly in a food processor instead, then set aside.
- In a large mixing bowl, whisk together the self-rising cornmeal, all-purpose flour, and salt until evenly combined. Create a well in the center to receive the wet ingredients.
- In a medium bowl, whisk together the buttermilk and eggs until frothy, then add the melted (slightly cooled) butter and whisk until smooth and fully incorporated.
- Pour the wet ingredients into the well of the dry ingredients and stir gently just until moistened with no large flour pockets remaining — a few small lumps are fine and preferable to overmixing.
- Using a spatula, gently fold the chopped cracklings (and diced onion if using) into the batter until evenly distributed, being careful not to overmix.
- Carefully remove the hot skillet from the oven and pour the batter into the center — it should sizzle immediately. Spread evenly if needed and return to the oven immediately; bake for 20–25 minutes until golden brown, with edges pulling away from the sides and a toothpick inserted in the center coming out with just a few moist crumbs.
- Remove from the oven and let the cracklin bread rest in the skillet for 5 minutes to set, then cut into wedges or squares and serve warm with butter.
Notes
- Always preheat your cast iron skillet with butter in the oven — pouring batter into a smoking-hot pan creates the signature crispy bottom crust.
- Taste your cracklings before adding salt to the batter; some brands are very salty and may require you to skip or reduce the added salt.
- Do not overmix the batter — stir just until combined. Overmixing develops gluten and leads to tough, dense cornbread.
- Chop cracklings into uniform pieces so they distribute evenly; pieces that are too large can create overly hard bites.
- For best results, let eggs and buttermilk come to room temperature for about 30 minutes before mixing — they incorporate more evenly into the batter.
- No cast iron skillet? Use any oven-safe 9- or 10-inch baking dish or cake pan and preheat it with butter just as you would cast iron.
- To substitute regular cornmeal for self-rising cornmeal, add 1 teaspoon baking powder and 1/4 teaspoon salt per cup of cornmeal.
- Store leftover cracklin bread wrapped in foil at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Freeze tightly wrapped for up to 3 months.
- To reheat and restore crispiness, warm slices in a dry skillet over medium heat for 2–3 minutes per side, or wrap in foil and heat in a 350°F (175°C) oven for 10–15 minutes.
- Try mix-in variations like diced jalapeños, shredded sharp cheddar, crispy bacon, caramelized onions, or fresh herbs like thyme and rosemary for a creative twist on the classic.