Cracklin Cornbread Recipe

Name: Cracklin Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 eggs; 1 1/4 cups cornmeal; 3 tablespoons shortening or 3 tablespoons bacon fat; 1 2/3 cups milk or 1 2/3 cups half-and-half; 2 tablespoons sugar; 1/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1 tablespoon baking powder; 1 teaspoon salt; 1 1/2 cups pork cracklings

Servings: persons

2 eggs
1 1/4 cups cornmeal
3 tablespoons shortening or 3 tablespoons bacon fat
1 2/3 cups milk or 1 2/3 cups half-and-half
2 tablespoons sugar
1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups pork cracklings

1
Preheat the oven to 450 degrees F.
2
Grease a 9x9 inch square baking dish.
3
In a medium bowl, mix together the eggs, shortening and milk.
4
In another bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt.
5
Mix dry ingredients with wet ingredients until smooth,.
6
Fold in pork cracklin's.
7
Pour the batter into the prepared baking pan.
8
Bake for 25 to 30 minutes,.
9
Until toothpick inserted in center comes out clean and the top is slightly brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 1 1/4 cups cornmeal, 3 tablespoons shortening or 3 tablespoons bacon fat, 1 2/3 cups milk or 1 2/3 cups half-and-half, and more.

Yes, Cracklin Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cracklin Cornbread

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