Go Back
–+ servings
Thick slice of crackling bread on a wooden board with butter, pork cracklings, and a skillet of cornbread in the background
Print Recipe
No ratings yet

Crackling Bread Recipe

This Southern crackling bread recipe is baked with pork cracklings, smoky bacon, buttermilk, and a crisp, buttery skillet crust.
Prep Time20 minutes
Cook Time25 minutes
Cool Time10 minutes
Total Time55 minutes
Servings: 14 servings
Calories: 229kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 5 tablespoons salted butter cut into cubes
  • 2 cups self-rising cornmeal mix like Pearl’s Milling Co.
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • 3 strips thick-cut bacon cooked, roughly chopped
  • 4 ounces pork cracklings roughly chopped
  • 3 large eggs room temperature
  • 1 ½ cups buttermilk room temperature

Instructions

  • Place the oven rack in the middle position and preheat the oven to 400°F.
  • Once the oven is preheated, add the butter to a 10-inch cast iron skillet, then place it in the oven and heat until it’s melted, about 10 minutes.
  • Whisk together the cornmeal mix, sugar, and salt in a medium bowl. Stir in the chopped bacon and cracklings.
  • In a large measuring cup or another medium bowl, whisk together the eggs and buttermilk until well combined. Then stir the wet ingredients into the dry ingredients.
  • Once the butter is melted and hot, remove the pan from the oven, carefully swirl the butter around the bottom and sides of the pan, then pour the remaining butter into the batter. Stir the butter in, then pour it into the hot skillet.
  • Return the cornbread to the oven and bake until the top is light golden brown and an inserted toothpick comes out mostly clean, about 20-22 minutes. Do not overbake.
  • Remove the cornbread from the oven and let it cool for 10 minutes in the pan. Then carefully release from the pan, cut into slices or squares, and serve warm or room temperature.

Notes

How to Store

  • Room Temp: Let the bread cool completely, then wrap it tightly or store it in an airtight container on the counter for up to 2 days.
  • Fridge: Store it tightly wrapped in the refrigerator for up to 5 days. The fridge can dry cornbread out, so don't leave those slices uncovered boos!
  • Freezer: Wrap individual pieces tightly in plastic wrap, then place them in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
  • Reheating: Warm slices in a 350°F oven for about 8 to 10 minutes. You can also cover a slice with a damp paper towel and microwave it in 15 second bursts until warm.

Nutrition

Calories: 229kcal | Carbohydrates: 20g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 717mg | Potassium: 115mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 0.05mg | Calcium: 112mg | Iron: 1mg