Southern Style “Crackling” Cornbread

Every Southern Home has made some form of this delicious bread. We serve it with Beans or as a side for a whole meal. Most of the Older people love this either toasted in the morning with a little butter or with milk as a snack. I know that this does not sound to appealing to some but this is what ” As a Child” they grew up eating.  I ” being the younger generation” like this with beans or as a side.

I know that some of the older recipe’s call for a lot of cornmeal and little to no flour at all. This type of Southern traditional Cooking I am use to so just using the cornmeal does not really bother me. I do, However like the more Cake like texture of adding some flour to the mix. It makes the finished product have a more cake like texture. I like to make a more denser cornbread for beans and a more fluffy cornbread to place as a side for a meal.

There are so  many ways and so many things that you can put into a cornbread mix to make it suit your liking. I have quite a few and will also be sharing those as well in the coming posts. As I have already posted a simple cornbread already I thought that I would bump it up a little and make it a little bit more southern. I do hope that you enjoy this recipe as so many others do.  Now If you can not find “cracklings” in your local supermarket or grocer” then You can substitute 1/2 think cut diced bacon instead. The texture will be different but the flavor will be the same as they are both “Pork Products”.  Just use the same amount of bacon as you would for the “cracklings”.

So Lets get started on the Ingredients.


2 1/2 c. Yellow Cornmeal ( if you only have white cornmeal that is just fine)

1 c. Flour

2 tbsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/4 tsp. Fine Black Pepper

1 1/2 c. Pork cracklings or ( 1/2 inch thick cut and diced bacon)

1 Egg Room Temperature

3 tbsp. Vegetable Oil

1/2 c. Buttermilk

1 c. Milk ( whole)

2 tbsp. Butter Room Temperature for greasing the pan


(1) In a bowl whisk together the Flour, Cornmeal, Baking Powder, Baking Soda, Salt and Pepper until well blog pictures 019

(2) In a measuring cup beat together the Egg and the Vegetable Oil until well blog pictures 020 Add the Buttermilk and beat together until well combined as blog pictures 021 Pour the mixture into the dry blog pictures 022 Add in the Milk and whisk together until almost blog pictures 023 Remove the whisk and use a rubber spatula to mix in the rest of the blog pictures 024

(3) Add in the ” Pork cracklings or Bacon” and mix gently with the rubber blog pictures 026 Let set at room temperature for at least 15 to 20 minutes. This allows the cornmeal to soften a bit so it will not be as gritty.

(4) Butter a 8×8 in square pan and set aside. Preheat the oven to 400* and allow the oven to get hot.

(5) When the oven is hot and ready Pour the Batter into the greased pan and level off the blog pictures 027 Bake the Cornbread for 20 to 25 minutes or until the top is golden brown. Remove from the oven and set on a cooling rack. Allow the Cornbread to cool completely before removing from the pan.

(6) When the Cornbread is cooled, Run a knife along the edges and using an offset spatula run along the bottom of the bread to gently release from the bottom. Turn the Bread out on to a plate and on to a serving dish right side up. Cut into squares and serve or you can just cut out squares from the cooled pan and allow people to serve themselves. Either way is just fine. cooking blog pictures 029

If you have left over you can store in an airtight container in the refrigerator or at room temperature. Serve with Room Temperature Butter on the side.

I do hope that you enjoy this great Southern Recipe from my family. If you want a Denser Bread then cut the Flour down to 1/2 cup. Hope you enjoy!


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