Cracklin' Cornbread

Cracklin' Cornbread

from southernliving.com

Cracklin’ cornbread is the perfect side dish for chili on chilly fall and winter nights. Serve it up as is, or make it extra special with whipped jalapeño butter.

Ingredients

  • Cracklin’ Corbread
  • 1/2 cup (4 oz.) unsalted butter, divided
  • 1 1/2 cups (about 4 oz.) self-rising flour
  • 1 cup (about 5 3/4 oz.) plain yellow cornmeal
  • 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 (4 oz.) unsalted butter, softened
  • 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. 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. 2

    Meanwhile, whisk together flour, cornmeal, sugar, and salt in a large bowl.

  3. 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. 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. 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. 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. 7

    Slice and serve cornbread warm with Whipped Jalapeño Butter.