Cracklin’ corn bread is a classic Southern corn bread recipe made with tender yellow corn bread and savory pork cracklings baked right into the batter.
This Southern cracklin’ corn bread is simple, hearty, and full of old-fashioned flavor.
Before getting into the recipe, there is one important pronunciation note. In the South, the final “g” often disappears from words in everyday conversation. It is not always “going”; it is often “goin’.” It is not always “fixing to”; it is “fixin’ to.” And when pork cracklings are folded into corn bread, most Southerners will call it cracklin’ bread. Say “crackling corn bread” if you like, but around a Southern table, “cracklin’ corn bread” sounds a whole lot more natural.
Cracklin’ corn bread is one of those old-fashioned Southern recipes with roots that are not perfectly clear. Families have been baking pork cracklings into corn bread for generations, and the dish has long been associated with practical, no-waste cooking. Harper Lee even mentions cracklin’ bread in the 1960 novel To Kill a Mockingbird, which shows just how familiar this food was in Southern homes. While no one can say exactly who first stirred fried bits of pork skin and fat into corn bread batter, it is easy to understand why the idea caught on. When hogs were butchered, every useful part was saved. Pork cracklings added rich flavor, texture, and substance to an inexpensive pan of corn bread.
This recipe keeps that tradition simple. A hot cast iron skillet gives the bread a sturdy edge, while self-rising white cornmeal, flour, milk, eggs, and baking powder create a tender crumb. The pork cracklings soften as they bake, but they leave behind a meaty, smoky bite that makes this Southern corn bread especially satisfying. Serve it warm with butter, alongside a pot of beans, with greens, or as a rustic side dish for almost any comfort-food meal.
The Difference Between Cracklings and Pork Rinds
Cracklings and pork rinds are related, but they are not exactly the same. Both begin with pig skin, and both are known for their salty, savory flavor. The difference comes from how they are prepared and how much fat remains attached before cooking.
Pork rinds are made from pig skin that has been boiled, dried, and fried after the fat has been removed. This process gives pork rinds their light, airy crunch. They are popular as a snack because they are crisp, high in protein, and low in carbohydrates.
Cracklings still have some fat attached to the skin. Hard cracklings are not fried in the same way and can be very firm and crunchy. They may look like thin strips and can be tough enough that you need to bite carefully. Tender cracklings, which are the best choice for this cracklin’ corn bread recipe, are fried and have a denser, meatier texture than pork rinds. They bring more pork flavor to the bread and blend well into the cornmeal batter.
How to Make Cracklin’ Corn Bread
Preheat the oven to 350 degrees F. Place one tablespoon of bacon grease in the center of a 10-inch cast iron skillet. If you do not have bacon grease, lightly coat the skillet with cooking spray instead. Put the skillet in the oven while it preheats so the bacon grease can melt and the pan can get hot. Once the grease has melted, carefully swirl it around the skillet to coat the bottom and sides. You can also use a folded paper towel to spread the grease evenly, but be careful because the skillet will be hot.
In a medium mixing bowl, combine one cup of self-rising white cornmeal, one cup of all-purpose flour, and two teaspoons of baking powder. Whisk the dry ingredients until they are evenly combined. Add 1 1/2 cups of milk and two large eggs that have been slightly beaten. Whisk again until the batter is smooth and no large lumps remain.
If the pork cracklings are large, break them into smaller pieces before adding them to the batter. An easy way to do this is to place the cracklings in a plastic bag and gently crush them with a rolling pin. Stir one cup of tender pork cracklings into the corn bread batter until the pieces are evenly distributed. Pour the batter into the hot, greased skillet and spread it evenly if needed. Bake for 25 minutes, or until a toothpick inserted near the center comes out clean.
The cracklings will not stay as crisp after baking, but that is part of what makes cracklin’ bread so good. They soften into the corn bread and add smoky, salty, meaty flavor throughout every slice. This bread is especially good served warm from the oven with butter, but it is also delicious at room temperature with a cold glass of milk.
Storage, Freezing and Reheating
Storage. Store cracklin’ bread in a plastic storage bag or wrap it tightly in plastic wrap within two hours of baking so it does not dry out. Keep it in the refrigerator and eat it within five days.
Freezing. Baked cracklin’ bread can be frozen for up to three months. Wrap the bread in plastic wrap, then add a layer of aluminum foil to help protect it from freezer burn and unwanted freezer odors. Let the bread thaw at room temperature for about an hour before serving.
Reheating. Reheat individual slices in the microwave for 15 to 30 seconds. You can also warm cracklin’ bread in a 350-degree F oven for about 10 minutes, or until heated through.
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Cracklin’ Corn Bread
Ingredients
- 1 tablespoon bacon grease
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups milk
- 2 eggs slightly beaten
- 1 cup tender pork cracklings broken into smaller pieces
Instructions
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Preheat the oven to 350 degrees F.
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Place the bacon grease in the center of a 10-inch cast iron skillet. If needed, use cooking spray instead. Put the skillet in the oven while it preheats so the grease melts and the pan gets hot. Carefully swirl or wipe the melted grease around the skillet to coat it.
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In a medium bowl, whisk together the cornmeal, flour, and baking powder until evenly combined.
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Add the milk and slightly beaten eggs. Whisk until the batter is smooth and free of large lumps.
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Stir in the pork cracklings until they are evenly mixed throughout the batter.
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Pour the batter into the hot, greased skillet.
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Bake for 25 minutes, or until a toothpick inserted near the center comes out clean.
Notes
Freezing. Freeze baked cracklin’ bread for up to three months. Wrap it in plastic wrap, then in aluminum foil. Thaw at room temperature for about one hour before serving.
Reheating. Microwave individual slices for 15 to 30 seconds, or warm them in a 350-degree F oven for about 10 minutes.