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Cracklin’ Cornbread

Savory, spicy, sweet and oh so tasty; Cracklin' Cornbread is a great addition to any meal.
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Cast Iron Skillet Cracklin Cornbread
Cast Iron Skillet Cracklin Cornbread ©Louisiana Cookin

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

Recipe and images courtesy of Louisiana Cookin'.