Best 8 Best Crackling Cornbread Recipes

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Cracking the code to the perfect cornbread: a crispy crust, a tender crumb, and a sweet, buttery flavor that makes it a Southern staple. Achieving this trinity of texture and taste is easier said than done, but our collection of recipes will guide you every step of the way. From classic skillet cornbread to spoonbread variations, jalapeño-spiked surprises, and even a gluten-free option, our recipes cater to every taste and dietary preference. Each recipe is carefully crafted with step-by-step instructions, tips from experienced bakers, and a dash of Southern charm. Get ready to impress your family and friends with these foolproof cornbread recipes that are sure to become your go-to favorites.

Let's cook with our recipes!

CRACKLING CORNBREAD



Crackling Cornbread image

Great comfort food, good with just a glass of milk, enjoy

Provided by RSTANZA

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon shortening
1 cup pork cracklings (fried pork skins)
1 egg
1 jalapeno pepper, seeded and minced
1 cup buttermilk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
  • Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
  • Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 20.4 g, Cholesterol 52.8 mg, Fat 11.8 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 1288.5 mg, Sugar 2.5 g

BEST CRACKLING CORNBREAD



Best Crackling Cornbread image

This recipe was my Grandmothers which I got from my mother. I added to it and made what I think is the best tasting cornbread that has ever been (just my opinion). I have made this for my family for years and also have used this same recipe to make 500 little 1 oz muffins that we use in Chili cookoffs as well as in Brunswick Stew cookoffs. This recipe is for a batch that will make a large 10" cast Iron skillet of cornbread or will make about 5 dozen of the 1oz muffins. Hope you enjoy. Mr. "T"

Provided by Mr. quotTquot

Categories     Breads

Time 45m

Yield 60 1-oz muffins, 8-60 serving(s)

Number Of Ingredients 9

2 cups self-rising buttermilk cornmeal mix (I use Martha White )
1 egg, beaten
1 1/2 cups buttermilk
1 cup chopped onion
1 cup chopped jalapeno
1 cup extra-sharp cheddar cheese
1 cup pork cracklings or 1 cup pork rind
1 cup whole kernel corn, drained with liquid reserved
lard, to grease frying pan or Pam cooking spray, to spray on muffin pans

Steps:

  • Preheat oven to 450 degrees F.,.
  • Grease frying pan or spray muffin tins with pam.
  • Chop the onion into 1/8" - 1/4" cubes or pieces.
  • Seed the jalapenos and chop into 1/8" pieces.
  • Cut the cheese into 1/8" - 1/4" cubes or pieces.
  • In large mixing bowl add 2 cups cornmeal.
  • In small mixing bowl add 1 egg and beat, add buttermilk and mix well.
  • Add egg & buttermilk mixture to cornmeal and mix well.
  • Add the onions, jalapenos, cheese to the cornmeal and mix well.
  • Add the cracklins to the cornmeal mixture and mix well.
  • If the mixture is to thick add the reserved corn liquid and mix well.
  • Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Cornbread is almost a religion in the South. I've developed this recipe over the years. It's for a unique style called "cracklin' cornbread," which is a cornbread where any sort of ham or bacon, or even sausage, is cooked until the fat is rendered and the crispy cooked pork is put into cornbread.

Provided by Sean Brock

Categories     side-dish

Time 50m

Yield 10 servings

Number Of Ingredients 7

6 ounces bacon, preferably Benton's brand
3 cups yellow cornmeal, preferably Anson Mills Antebellum variety
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2 1/4 cups buttermilk
2 large eggs

Steps:

  • Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
  • In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
  • Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
  • Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
  • Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.

MOMMA'S CRACKLIN CORNBREAD



Momma's Cracklin Cornbread image

I came across this recipe a few years ago when going through a box of old papers. Since we lived in the country in Oklahoma when I was a child, we had pigs, chickens, a garden, etc. so everything was made from scratch...and we wasted nothing. The original recipe called for fresh, fried pork skin pieces (yes, from a freshly...

Provided by Jeanne Benavidez

Categories     Other Breads

Time 45m

Number Of Ingredients 10

1 1/2 c cornmeal, white or yellow
1 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tbsp sugar, optional
1 1/4 c buttermilk
1 egg slightly beaten
6 Tbsp butter, melted
1 c pork cracklins, break up the larger pieces

Steps:

  • 1. Pre-heat the oven to 400 F.
  • 2. Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
  • 3. In a medium-size bowl, mix the dry ingredients, stirring to combine.
  • 4. In a second bowl, add the wet ingredients, mixing well.
  • 5. Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
  • 6. Bake at 400 F for 25 to 30 minutes.
  • 7. NOTE: Over the years this recipe has been cooked in everything from cast iron skillets or corn cob molds, cake pans and even waffle irons. I have even spooned the mixture by the ladle into a skillet of hot oil and made individual servings of fried cornbread (called corn pones). It is a very versatile and forgiving recipe.

CRACKLIN' CORNBREAD



Cracklin' Cornbread image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 cups yellow cornmeal
1 teaspoon baking soda
2 teaspoons sugar
1/4 teaspoon salt
2 cups buttermilk
1 cup cracklins, broken into pieces*
2 tablespoons shortening

Steps:

  • Preheat oven to 350 degrees F.
  • Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

CRACKLING CORN BREAD



Crackling Corn Bread image

This recipe came to The Times in 2010, part of a Pete Wells's Cooking With Dexter column about Laura Ingalls Wilder. "She also described cooking and eating as attentively and movingly as any author I know," he wrote of the "Little House on the Prairie" writer. Inspired, he bought a copy of "The Little House Cookbook," by Barbara M. Walker, whose recipe for cracklings relies on just pork fat and an optional seasoning. He incorporates cracklings into this corn bread, but cooked bacon is also a worthy substitute for that porky flavor.

Provided by Pete Wells

Categories     easy, quick, side dish

Time 25m

Yield Serves 8

Number Of Ingredients 8

6 tablespoons butter or bacon grease
2 cups stone-ground cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 3/4 cups buttermilk
2 eggs, lightly beaten
2 tablespoons cracklings or cooked bacon, drained on paper towels and chopped

Steps:

  • Preheat the oven to 450 degrees. Put the butter or bacon grease in an 8- or 9-inch cast-iron skillet and set over a medium-low flame. Heat until the bubbling subsides.
  • Meanwhile, combine the dry ingredients in a bowl and gradually stir in the buttermilk. Add the eggs and cracklings or bacon. Stir in the melted butter or grease and pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. Let cool 15 minutes, then invert over a plate or cooling rack. Serve warm. The cracklings respond especially well if the corn bread is toasted the next day.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 0 grams

SOUTHERN CRACKLIN' CORNBREAD



Southern Cracklin' Cornbread image

This is some of the best southern cornbread in the world. As we say in the south, it'll make you slap your mama.

Provided by southern chef in lo

Categories     Breads

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 7

4 cups cornmeal
2 teaspoons baking soda
1 1/2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1/3 cup bacon drippings
1 cup cracklings

Steps:

  • Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
  • Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
  • Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.

CRACKLING CORNBREAD



Crackling Cornbread image

This cornbread has crushed fried pork rinds in it. Haven't tried it. Just sounded interesting so I'm posting here to try in the future.

Provided by mailbelle

Categories     Breads

Time 45m

Yield 9 serving(s)

Number Of Ingredients 9

3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 large eggs
1/3 cup butter
1 1/2 cups fried pork rinds, coarsely crumbled (available in potato chip section)

Steps:

  • Preheat oven to 400 degrees.
  • Grease 8x8 inch sqare baking pan. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Set aside.
  • In another large bowl, beat together the milk, eggs, and butter. Add the cornmeal-flour mixture and stir until just combined. Stir in the pork rinds.
  • Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in the pan and cut into 9 squares.

Tips:

  • Use Fresh Ingredients: The fresher the ingredients, the better the cornbread will taste. Use fresh cornmeal, buttermilk, and eggs for the best results.
  • Don't Overmix the Batter: Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
  • Use a Cast Iron Skillet: A cast iron skillet is the best way to cook cornbread. It evenly distributes the heat and gives the cornbread a crispy crust.
  • Preheat the Skillet: Preheat the skillet over medium heat before adding the batter. This will help to create a crispy crust.
  • Don't Crowd the Skillet: Don't crowd the skillet with too much batter. This will prevent the cornbread from cooking evenly.
  • Cook the Cornbread Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to tell if the cornbread is done.
  • Let the Cornbread Cool for a Few Minutes Before Serving: This will help the cornbread to set and make it easier to slice.

Conclusion:

Crackling cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its crispy crust and moist, flavorful interior, it's sure to be a hit with everyone at the table. Follow these tips to make the best crackling cornbread every time.

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