Southern Crackling Cornbread | Crispy, Old-Fashioned Cornbread Recipe - Steph’s Stove

cracklings

🥗Healthier: bacon bits

💰Cheaper: chopped ham

Bacon bits provide a similar flavor and texture at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat your oven to 425°F.

Place the butter (or bacon drippings if using) into a 10-inch cast-iron skillet and place the skillet in the oven while it preheats.

In a large bowl, whisk together the cornmeal and flour (if using).

In a separate bowl, whisk together the buttermilk and eggs. If you do not have buttermilk, substitute by combining whole milk with 1-tablespoon of white vinegar for each cup of milk needed. Mix well and allow to sit for 5-minutes before using.

Add the wet ingredients to the dry ingredients and stir just until moistened (do not overmix). Fold in up to 2-cups of the chopped cracklings.

Carefully remove the hot skillet from the oven; use a hot hand holder on the skillet handle to assist when removing skillet from the oven. Pour the batter into the hot, buttered pan.

Bake for 25-30 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

Allow to cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens