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Cracklin' Cornbread
Ingredients
- Cracklin’ Corbread
- 1/2 cup unsalted butter
divided, 4 oz.
- 1 1/2 cups self-rising flour
about 4 oz.
- 1 cup plain yellow cornmeal
about 5 3/4 oz.
- 2 Tbsp. granulated sugar
- 1/2 tsp. kosher salt
- 1 1/2 cups whole buttermilk
- 2 large eggs
lightly beaten
- 1 cup crumbled pork cracklins
divided, from 1 [8-oz.] pkg.
- Whipped Jalapeño Butter
- 1/2 cup unsalted butter
softened, 4 oz.
- 3 Tbsp. finely chopped jalapeño chile
from 1 [1-1/2 oz.] jalapeño
- 1 Tbsp. hot honey
such as Mike’s Hot Honey Extra Hot
- 1 Tbsp. tap water
at room temperature
- 3/4 tsp. kosher salt
Directions
- 1
Prepare the Cracklin’ Cornbread: Preheat oven to 400°F. Place 1/4 cup of the butter in a 10-inch cast-iron skillet; place skillet in preheated oven until butter melts, 7 to 8 minutes.
- 2
Meanwhile, whisk together flour, cornmeal, sugar, and salt in a large bowl.
- 3
Place remaining 1/4 cup butter in a microwavable dish. Microwave on HIGH, in 15-second intervals, until fully melted, about 30 seconds. Whisk melted butter, buttermilk, eggs, and 1/2 cup of the pork cracklins into cornmeal mixture until just combined. (Do not overmix batter.)
- 4
Carefully remove hot skillet from oven, and pour cornbread batter over melted butter in hot skillet; sprinkle top of batter with remaining 1/2 cup cracklins.
- 5
Return skillet to oven, and bake at 400°F until edges are golden and a wooden pick inserted into center comes out clean, 18 to 20 minutes. Remove from oven; cool in skillet for 10 minutes before serving.
- 6
Meanwhile, prepare the Whipped Jalapeño Butter: Combine butter, jalapeño, hot honey, water, and salt in a large bowl; beat with an electric mixer on low speed until light and fluffy, 2 to 3 minutes.
- 7
Slice and serve cornbread warm with Whipped Jalapeño Butter.
Cracklin' Cornbread
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About this Recipe
Craving the ultimate comfort food to accompany your hearty chili on a chilly evening? This Cracklin' Cornbread recipe is the perfect companion, bringing a delightful savory crunch that elevates any meal.
What makes this cornbread truly special is the generous inclusion of crumbled pork cracklins directly into the batter. This simple addition transforms a classic side into something extraordinary, offering an irresistible texture and depth of flavor that's both comforting and unique. Plus, the option to serve it with a zesty whipped jalapeño butter adds another layer of excitement.
Expect a deeply satisfying cornbread that's rich and moist with a tender crumb, punctuated by crispy, savory bites from the cracklins. The sweetness from the sugar provides a lovely balance to the salty pork. If you opt for the whipped jalapeño butter, you'll experience a creamy, subtly spicy, and slightly sweet counterpoint that melts beautifully into the warm cornbread, creating a truly memorable experience. This cornbread is surprisingly easy to put together, promising a delicious reward for minimal effort.
Customization & Serving Suggestions
Feel free to adjust the amount of pork cracklins to your preference, adding a little less for a subtle crunch or a bit more for an intense savory kick. For the whipped jalapeño butter, you can dial the heat up or down by removing more or less of the jalapeño seeds. If you prefer less heat, consider using a milder chile like a poblano. A drizzle of regular honey can also replace hot honey if you want to keep the sweetness without the spice.
This Cracklin' Cornbread is undoubtedly the quintessential side for a steaming bowl of chili, especially on those cold fall and winter nights. It also pairs wonderfully with hearty stews, barbecued meats, or even as a standalone snack with coffee.