Cracklin’ Cornbread

Savory, spicy, sweet and oh so tasty; Cracklin' Cornbread is a great addition to any meal.

Cast Iron Skillet Cracklin Cornbread

Cast Iron Skillet Cracklin Cornbread

Kick your cornbread up with some savory pork cracklin' strips, spicy fresh jalapeño and sweet cornmeal. 


  • 1 (3.5-ounce) bag pork cracklin’ strips
  • 5 tablespoons bacon drippings, melted and divided
  • 1 cup fresh corn kernels (about 1 ear)
  • ½ cup chopped red bell pepper
  • 1 fresh jalapeño, chopped
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1⅓ cups whole buttermilk
  • 2 large eggs

Method Of Preparation:

  1. Preheat oven to 425°.
  2. In a food processor, pulse cracklins until chopped.
  3. In a 10-inch cast-iron skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add corn, bell pepper, and jalapeño; cook 2 minutes. Set aside.
  4. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Add buttermilk, eggs, and 2 tablespoons bacon drippings. Stir in cracklins and corn mixture.
  5. Add remaining 2 tablespoons bacon drippings to pan. Place in oven until hot, about 4 minutes. Carefully spoon batter into hot pan. Bake about 18 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes before serving.

Makes 8 servings


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This recipe was provided by Louisiana Cookin' Magazine.