Cracklin’ Bread
Learn how to make Southern cracklin’ bread with pork cracklings, baked in a cast iron skillet for a crispy crust and savory flavor.
If you’ve spent much time around Southerners, you’ve probably noticed we have a habit of dropping the -g at the end of certain words. We aren’t making dumplings—we’re making dumplins. We aren’t going anywhere—we’re goin’. And if someone says they’re fixin’ to do something, they aren’t planning to repair anything. They simply mean they’re about to get started.
The same rule applies to this recipe. Around here, it’s cracklin’ bread. Call it anything else and you’ll probably get a few puzzled looks.
Recipe at a glance
- A true Southern classic that’s been passed down for generations.
- Crispy edges and a tender center thanks to baking in a hot cast iron skillet.
- Smoky, savory pork cracklings add incredible flavor to every bite.
- Made with simple pantry staples.
- Ready in about 35 minutes from start to finish.
- The perfect side dish for soups, beans, greens, barbecue, and hearty comfort food.
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What is cracklin’ bread?
Cracklin’ cornbread is a classic Southern cornbread studded with crispy pork cracklings. As it bakes, the cracklings soften slightly, adding smoky, savory bites throughout the bread. It’s the perfect side dish for a pot of beans, turnip greens, vegetable soup, or a bowl of chili.
Like many vintage Southern recipes, its origins aren’t well documented. Families have been making cracklin’ cornbread for generations, and it’s even mentioned in Harper Lee’s classic novel To Kill a Mockingbird.
My guess is the recipe was born out of necessity. When families butchered a hog, very little went to waste. Pork cracklings made a delicious snack, and stirring them into cornbread was an economical way to add flavor and stretch a meal.
Ingredients you will need
Every ingredient in this cracklin’ cornbread recipe serves a purpose, from creating a tender crumb to adding the rich, savory flavor that makes this Southern classic so memorable. Here are the key ingredients you’ll need:
See the recipe card for full information on ingredients and quantities.
- Pork cracklings – Tender pork cracklings are the star of the recipe. They add smoky flavor and little meaty bites throughout the cornbread.
- Self-rising white cornmeal – Using self-rising cornmeal gives the bread its classic Southern texture while simplifying the ingredient list.
- All-purpose flour – A little flour softens the texture, making the cornbread less crumbly.
- Bacon grease – A hot, greased cast iron skillet creates that irresistible crispy crust Southerners love.
- Milk and eggs – These provide moisture and help bind everything together into a tender cornbread.
The difference between cracklings and pork rinds
Although they both start with pork skin, cracklings and pork rinds are not quite the same.
Pork rinds have most of the fat removed before frying, making them light and airy.
Pork cracklings still contain some of the pork fat, giving them a richer flavor and chewier, meatier texture.
For this recipe, you’ll want tender pork cracklings, not the hard rendered variety.
Substitutions and variations
- No bacon grease? Grease the skillet with butter, shortening, or cooking spray instead.
- Want a little heat? Add a finely diced jalapeño or a pinch of cayenne pepper.
- Like cheesy cornbread? Stir in ½ to 1 cup shredded sharp cheddar cheese.
- Add onions. Finely diced green onions or sweet onions add another layer of flavor.
- Prefer a sweeter cornbread? Stir in 1 to 2 tablespoons of sugar. Traditional Southern cornbread isn’t sweet, but there’s no wrong way to enjoy it.
How to make cracklin’ bread
Step 1: Preheat the oven to 350 degrees F. Place the bacon grease in a 10-inch cast iron skillet and place it in the oven while it preheats.
Step 2: Whisk together the self-rising cornmeal, flour, and baking powder.
Step 3: Stir in the milk and lightly beaten eggs until the batter is smooth.
Step 4: If the cracklings are large, crush them into bite-sized pieces first. Fold them gently into the batter.
Step 5: Carefully pour the batter into the hot skillet.
Step 6: Bake for about 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cornbread to cool for several minutes before slicing.
Serving suggestions
Cracklin’ bread is right at home alongside many Southern favorites, including:
- Smoked baked beans
- Instant Pot collard greens or Southern turnip greens
- Homemade vegetable soup
- Cowboy chili
- Beef tips and noodles
- Chicken and dumplings
- Fried catfish
- Country fried steak
It’s also delicious served warm with butter, pepper jelly, cane syrup, or a drizzle of hot honey.
Storage, freezing, and reheating instructions
Storage. Store leftover cornbread tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
Freezing. Wrap the cooled cornbread tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.
Reheating. Warm individual slices in the microwave for 15 to 30 seconds. For the best texture, wrap the cornbread in foil and heat it in a 350-degree F oven for about 10 minutes.
Frequently asked questions
Many Southern grocery stores carry fresh pork cracklings in the meat department or deli. You can also find packaged cracklings near the snack foods or at local butcher shops.
Pork rinds won’t produce the same texture because most of the fat has been removed. Tender pork cracklings are the better choice if you can find them.
No. As the cornbread bakes, the cracklings soften and become tender while adding smoky flavor throughout the bread.
Yes. An 8-inch square baking dish or 9-inch round cake pan will work, though you won’t get the same crispy crust that cast iron provides.
Absolutely. Cracklin’ cornbread reheats well and can even be frozen for future meals, making it a great make-ahead side dish.
Tried This Recipe? Let Me Know!
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If you made Cracklin’ Bread, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cracklin’ Bread
Ingredients
- 1 tablespoon bacon grease
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups milk
- 2 eggs, slightly beaten
- 1 cup tender pork cracklings, broken into smaller pieces
Instructions
- Preheat the oven to 350 degrees F.
- Place the bacon grease in a 10-inch cast iron skillet. If you don't have bacon grease, lightly coat the skillet with cooking spray instead. Place the skillet in the oven while it preheats. Once the grease has melted, carefully swirl it around to coat the bottom and sides of the skillet.
- In a medium mixing bowl, combine the cornmeal, flour, and baking powder. Whisk until evenly combined.
- Add the eggs and milk. Whisk until the batter is smooth and free of lumps.
- Add the pork cracklings to the batter and stir until the cracklings are evenly mixed throughout the batter.
- Pour the batter into the hot, greased skillet.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Tender pork cracklings work best for this recipe. Avoid hard cracklings, which stay very crunchy and can be difficult to chew after baking.
- If your cracklings are in large pieces, crush them into bite-sized pieces before stirring them into the batter so they’re evenly distributed.
- Heating the cast iron skillet before adding the batter helps create a crispy, golden crust on the bottom and edges of the cornbread.
- No bacon grease? You can grease the skillet with butter, vegetable shortening, or cooking spray instead, though bacon grease adds extra flavor.
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the cornbread tender.
- If your pork cracklings are heavily seasoned or salted, taste one before adding any additional salt to the batter. The recipe typically doesn’t need extra salt.
- Cracklin’ cornbread is best served warm, but leftovers reheat well in the oven or microwave.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
How fun!! If you are able, tag me on social media or shoot me an email with a photo of the finished project. I would love to see how it turned out.
This looks amazing! I’ve got a project to make this for class for To Kill A Mockingbird, and I can’t wait to eat it!