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Per serving
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- 1
Heat the oven and mix the dry
Preheat your oven to 375°F. In a small bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, and salt so everything's evenly blended.
- 2
Whisk the wet
In a separate bowl, whisk together the buttermilk, the melted butter, and the two eggs (let them come to room temperature first and beat them well). That buttermilk is what gives real Southern cornbread its tang.
- 3
Bring it together and fold in the cracklins
Pour the cornmeal mixture into the wet ingredients and stir just until combined — don't overwork it. Fold in the pork cracklings last so they stay scattered all through the batter.
- 4
Pan it up
Transfer the batter to a greased 9-inch square cake pan and spread it level. If you've got a cast-iron skillet, greasing it and heating it in the oven first gives you that crackly brown crust, but a cake pan does the job.
- 5
Bake
Bake for 25 to 30 minutes, until the cornbread is set and a toothpick slid into the center comes out clean.
- 6
Rest and serve
Let it cool a few minutes, then slice and serve warm. Best with a smear of butter alongside a pot of greens or a bowl of beans.
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Deep South Cracklin' Cornbread
Created by: DeepSouthDiner
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup buttermilk
- 1/2 cup butter
- 2 eggs
- 1 cup pork cracklings
Instructions
- Heat the oven and mix the dryPreheat your oven to 375°F. In a small bowl, stir together the cornmeal, all-purpose flour, sugar, baking powder, and salt so everything's evenly blended.
- Whisk the wetIn a separate bowl, whisk together the buttermilk, the melted butter, and the two eggs (let them come to room temperature first and beat them well). That buttermilk is what gives real Southern cornbread its tang.
- Bring it together and fold in the cracklinsPour the cornmeal mixture into the wet ingredients and stir just until combined — don't overwork it. Fold in the pork cracklings last so they stay scattered all through the batter.
- Pan it upTransfer the batter to a greased 9-inch square cake pan and spread it level. If you've got a cast-iron skillet, greasing it and heating it in the oven first gives you that crackly brown crust, but a cake pan does the job.
- BakeBake for 25 to 30 minutes, until the cornbread is set and a toothpick slid into the center comes out clean.
- Rest and serveLet it cool a few minutes, then slice and serve warm. Best with a smear of butter alongside a pot of greens or a bowl of beans.