Cracklin’ Cornbread

cracklin corn bread

Pork rinds add a salty pop in this recipe for Cracklin’ Cornbread.

Cracklin' Cornbread
Serves 8
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  1. 1 (3.5-ounce) bag pork cracklin’ strips
  2. 5 tablespoons bacon drippings, melted and divided
  3. 1 cup fresh corn kernels (about 1 ear)
  4. ½ cup chopped red bell pepper
  5. 1 fresh jalapeño, chopped
  6. 1 cup yellow cornmeal
  7. 1 cup all-purpose flour
  8. 2 teaspoons baking powder
  9. 1 teaspoon salt
  10. ¼ teaspoon baking soda
  11. 1 1/3 cups whole buttermilk
  12. 2 large eggs
  1. Preheat oven to 425°.
  2. In a food processor, pulse cracklins until chopped.
  3. In a 10-inch cast-iron skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add corn, bell pepper, and jalapeño; cook 2 minutes. Set aside.
  4. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Add buttermilk, eggs, and 2 tablespoons bacon drippings. Stir in cracklins and corn mixture.
  5. Add remaining 2 tablespoons bacon drippings to pan. Place in oven until hot, about 4 minutes. Carefully spoon batter into hot pan. Bake about 18 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes before serving.
Louisiana Cookin


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