This Homemade Crackling Cornbread is a real treat! It’s soft, fluffy, and packed with flavor, thanks to crunchy cracklings mixed right in! Perfect as a side for soups or stews.
There’s nothing like the smell of fresh cornbread baking in the oven! I can’t resist slathering mine with butter—it makes everything better, right? 🧈😋 Enjoying it warm is a must!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives that classic cornbread flavor. If you’re looking for a gluten-free option, try using masa harina instead. My personal favorite is stone-ground cornmeal for added texture.
All-Purpose Flour: This helps bind and give structure to the cornbread. For a gluten-free version, you can use a gluten-free flour blend, but keep in mind it might change the texture a bit.
Buttermilk: It adds moisture and tang. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. Works just as well!
Pork Cracklings: This is what makes the cornbread special! If you’re looking for a non-pork option, try crispy fried onions or toasted sunflower seeds for crunch.
How Do I Ensure My Cornbread is Moist and Not Dry?
Keeping your cornbread moist is all about measuring your ingredients correctly and not overmixing. Here are steps to follow:
- Use a dry measuring cup for cornmeal and flour, and check that you’re leveling off the top.
- Mix just until you see no dry flour—overmixing can lead to a dense texture.
- Be sure to bake just until a toothpick comes out clean; underbaking a little can keep it moist, but don’t let it get too gooey.
Lastly, serving it warm with a generous pat of butter can really elevate the experience! Happy baking!
Homemade Crackling Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup pork cracklings, roughly chopped
- Optional: extra cracklings for topping
How Much Time Will You Need?
This delicious cornbread recipe takes about 15 minutes to prepare, and then you’ll need to bake it for 25-30 minutes. So, in total, you’re looking at about 45 minutes from start to finish. It’s quick and easy to make, and the delightful aroma filling your kitchen will have everyone excited!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 375°F (190°C). Grab an 8×4 inch loaf pan (or a similar baking dish) and grease it well using butter or non-stick spray. This will help your cornbread come out clean and easily!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to give it a good mix to ensure everything is evenly distributed. This step is crucial for getting a fluffy cornbread!
3. Whisk the Wet Ingredients:
In a separate bowl, whisk together the buttermilk and eggs until well combined. Then, stir in the melted butter until everything is nicely mixed together. The warmth of the melted butter makes it easier to mix with the buttermilk and eggs!
4. Combine the Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Gently stir them together until just combined. It’s okay if there are a few lumps; you don’t want to overmix it as this can make your cornbread dense.
5. Add the Cracklings:
Now, fold in the chopped pork cracklings gently. If you want a nice finish, save a small handful of cracklings to sprinkle on top before baking!
6. Pour and Smooth:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. If you’ve saved some cracklings, sprinkle them on top to give your cornbread that extra crunch and deliciousness!
7. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the edges are golden brown. The smell will be amazing!
8. Cool and Serve:
Once baked, remove your cornbread from the oven and let it cool in the pan for a few minutes. Then, carefully transfer it to a wire rack to cool a bit more before slicing. It’s best enjoyed warm, perhaps with a lovely pat of butter on top for that extra flavor!
Now, dig in and savor your homemade crackling cornbread! It’s perfect alongside soups and stews, or just on its own. Enjoy every crispy, tender bite!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can substitute regular milk for buttermilk! Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for about 5-10 minutes to mimic the acidity of buttermilk.
What Can I Substitute for Pork Cracklings?
If you’re looking for a non-pork option, try using crispy fried onions or even toasted nuts or seeds. They will add a similar crunch without the pork flavor.
How Do I Store Leftover Cornbread?
To store leftovers, wrap them tightly in plastic wrap or place them in an airtight container. They will keep well at room temperature for a couple of days or can be refrigerated for up to a week. You can also freeze slices for up to 3 months!
Can I Make This Cornbread in Advance?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before pouring it into the pan and baking!