Cracklin Bread

iamwinfred

Cracklin Bread is an old-school Southern skillet cornbread loaded with crispy pork cracklings that melt into the batter and deliver rich, savory flavor in every single bite. Baked in a screaming-hot cast iron skillet coated with bacon grease, it develops a deeply golden, crackling crust on the bottom and edges while the inside stays tender and moist. This is authentic, no-fuss Southern cooking at its finest — one bowl, one skillet, and ready in just 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings slices

Calories 210 kcal

Equipment

10-inch cast iron skillet Essential for the crispy bottom crust; a 10.25-inch skillet also works
Large mixing bowl For combining dry and wet ingredients
Medium mixing bowl For whisking the wet ingredients
Whisk For mixing dry ingredients and whisking eggs with buttermilk
Rubber spatula or wooden spoon For folding batter together without overmixing
Oven mitts Heavy-duty mitts required — the cast iron skillet reaches 450°F
Dry measuring cups and spoons For accurate measurement of all dry and wet ingredients
Wire cooling rack For resting the skillet after baking
Chef's knife and cutting board For chopping pork cracklings into bite-sized pieces
Food processor (optional) For finely grinding cracklings if you prefer more even distribution

Ingredients

1½ cups yellow or white cornmeal about 210g; fine-ground preferred for a more tender crumb
¼ cup all-purpose flour about 30g
½ tsp baking soda
1 tsp baking powder make sure it is fresh and active
¾ tsp salt
1 cup pork cracklings about 85g; chopped into bite-sized pieces — use real cracklings, not plain pork rinds
1¼ cups buttermilk about 300ml; full-fat, well shaken; room temperature preferred
2 large eggs lightly beaten
2 tbsp bacon grease or lard about 28g; for greasing the skillet — can substitute vegetable shortening

Instructions

Place the cast iron skillet in the oven with the bacon grease or lard inside it, then preheat the oven to 450°F (232°C). Allow the skillet to heat for at least 10 minutes until the fat is melted, shimmering, and the pan is smoking hot.
While the oven preheats, use a chef's knife to chop the pork cracklings into roughly ½-inch bite-sized pieces and set aside. For finer distribution, pulse in a food processor.
In a large mixing bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt until fully combined. Make a well in the center of the dry mixture.
In a medium bowl, whisk the eggs lightly, then add the buttermilk and whisk until combined. Use room-temperature buttermilk for the best results.
Pour the wet ingredients into the well in the dry ingredients and stir gently with a spatula using about 12–15 strokes — do not overmix. Fold in the chopped cracklings until just evenly distributed.
Using oven mitts, carefully remove the hot skillet from the oven and tilt it so the fat coats the sides. Quickly pour in the batter — it should sizzle on contact — and spread it to the edges with a spatula.
Return the skillet to the center oven rack and bake for 22–25 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. The bread should pull away slightly from the edges of the pan.
Remove the skillet from the oven and rest on a wire rack for 3–5 minutes. Top with cold butter pats if desired, then slice and serve directly from the skillet or invert onto a plate crust-side up.

Notes

Use real cracklings, not pork rinds: Pork rinds are airy and will dissolve into the batter. Cracklings have fat and meat attached, which melt into the bread and add rich flavor and satisfying chew.
Preheat the skillet — no shortcuts: This single step is responsible for the signature thick, crispy bottom crust. A cold pan put into a hot oven will not give you the same result.
Do not overmix: Stir the batter only until the dry ingredients are just moistened. A lumpy batter bakes into a tender loaf; an over-stirred batter bakes into a tough, dense one.
Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to a cup, fill to 1¼ cups with whole milk, stir, and let sit 5 minutes. Full-fat plain yogurt thinned to a pourable consistency also works well.
Work quickly once the skillet is out of the oven: Pour the batter in fast and return the skillet immediately — the pan loses heat rapidly and the sizzle that forms the crust happens in those first few seconds.
Storage: Wrap tightly and store at room temperature up to 2 days, in the refrigerator up to 4 days, or freeze individual wrapped slices for up to 3 months.
Best reheating method: Wrap slices in foil and warm at 350°F for 8–10 minutes, or crisp in a lightly buttered skillet over medium-low heat for 2–3 minutes per side.
Cheddar variation: Fold in ½ cup shredded sharp cheddar cheese along with the cracklings for an extra savory, melty layer of flavor.
Jalapeño variation: Add 2 tablespoons of finely diced pickled jalapeños or 1 fresh jalapeño (seeded and minced) to the batter for a spicy kick that cuts through the richness beautifully.
Check your leaveners: Expired baking soda or baking powder is a leading cause of dense cracklin bread. Test baking soda by dropping a pinch into hot water — it should fizz actively.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 22gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 480mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 4IUCalcium: 8mgIron: 6mg

Keyword cast iron skillet bread, cracklin bread, old fashioned cornbread, pork crackling cornbread, southern cornbread