Crackling Cornbread

INGREDIENTS:

For the Cracklings:

1/2 lb pork fat or fatty bacon (cut into small pieces)

For the Cornbread:

1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar (optional, for a touch of sweetness)

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk (or whole milk with 1 tablespoon vinegar, let sit for 5 minutes)

2 large eggs

1/4 cup unsalted butter (melted, plus extra for greasing the pan)

DIRECTIONS:

Step 1: Make the Cracklings

In a skillet over medium heat, cook the pork fat or bacon pieces until they render their fat and become golden brown and crispy (about 15–20 minutes). Stir occasionally to prevent burning.

Remove the cracklings from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain excess grease. Set aside. Reserve 2 tablespoons of the rendered pork fat for added flavor (optional).

Step 2: Preheat Your Oven

Preheat your oven to 400°F (200°C) . Grease a cast-iron skillet or baking pan with butter or reserved pork fat for an authentic touch.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter (or reserved pork fat).

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.

Step 5: Add the Cracklings

Gently fold the crispy cracklings into the batter, ensuring they’re evenly distributed.

Step 6: Bake the Cornbread

Pour the batter into the prepared skillet or pan and smooth the top with a spatula.

Bake in the preheated oven for 20–25 minutes , or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Serve and Enjoy

Let the cornbread cool slightly before slicing. Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite Southern dishes. Enjoy the crispy, savory goodness!