Crackling Bread Recipe - Yummy!

Updated on January 6, 2018
Homemade Cornbread
Homemade Cornbread | Source

Rate my crackling bread! Thanks

3.4 stars from 16 ratings of crackling cornbread

Homemade Cornbread

If you’re looking for a good crackling bread recipe, you’ve come to the right place. Ready for some homemade cornbread? Today's culinary arts entry is bread—a very special Southern cornbread. This is a recipe for a traditional old Southern food favorite—crackling bread or cracking corn bread. It’s also high on the list of favorites in the soul food category. It’s definitely delicious and addictive, but healthy, it ain’t! We refer to it as “heart attack on a plate” and eat it only a few times a year. Crackling cornbread is the perfect accompaniment to greens cooked with ham hock, and we also enjoy it with a big pot of homemade soup. Heck, hubby can made a meal from just about any southern cornbread and a tall glass of milk. When the kids hear that I’m making my crackling bread recipe, they all come running!

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: 8 servings


  • 1 cup self-rising buttermilk cornbread
  • 1 cup self-rising flour
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup pork cracklings
  • 1/4 cup oil


  1. In a large bowl, mix together the flour, the meal, the buttermilk, the egg, the salt, and the pepper. Stir until moistened.
  2. Add the cracklings and stir.
  3. Pour the cooking oil into the black iron skillet and heat on medium-high on the stove. Tilt the pan to make sure the sides are coated.
  4. When the pan is good and hot, pour in the cornbread mixture.
  5. Bake at 450 degrees for about 30-40 minutes.
Pork Cracklins
Pork Cracklins | Source

Pork Cracklins

First of all, you need to understand what cracklings are. Some of you poor ol’ Yankees, city slickers, and other of my online cooking school students might not be familiar with the term pork cracklins. Cracklins, or cracklings, are pieces of pig skin that’s produced when the fat of the hog is boiled and rendered into lard. People “cook out” the cracklings. It’s cut into small pieces and is used in cooking. The cracklings are soft and chewy after being cooked in dishes like cornbread recipes. Cracklings are found in the meat section of most grocery stores. Pork cracklings usually come in a clear plastic bag, but sometimes they’re on a white Styrofoam tray, covered with plastic wrap.

Cornbread Recipes - suggestions
Cornbread Recipes - suggestions | Source

Cornbread Recipes

We use a lot of cornbread recipes here in the Deep South. Okay, that might be a bit misleading. I’ll change that to say a lot of cornbread recipes are available down here. Most experienced southern cooks don’t follow recipes for cornbread. They’ve made it so often that they know what ingredients to use, and they know when the batter “looks right.”

The main ingredient in cornbread recipes is cornmeal. That’s pretty obvious, right? Whether you use regular cornmeal or self-rising cornmeal is up to you, but I prefer using the self-rising version. Some cooks use all cornmeal in their homemade cornbread, while others prefer to use a mixture of cornmeal and flour. As with the cornmeal, the flour can be all purpose or self-rising. If you use plain cornmeal and plain flour, you’ll need to add some baking powder, of course, so that the bread will rise.

In addition to the basics, there are lots of different ingredients you might want to try in your cornbread recipes. Be a little adventurous! I’ve made a table of suggestions, below. It might provide you with some ideas for your homemade cornbread.

Recipes for Cornbread - Ideas

whole milk
bell pepper
minced garlic
skim milk
hot sauce
low fat milk
jalapeno peppers
half and half
whole kernel corn
chili powder
whole buttermilk
creamed corn
black pepper
low fat buttermilk
diced stewed tomatoes
garlic salt
evaporated milk
onion powder
sour cream
bacon bits
soul food seasoning
How to Make Cornbread
How to Make Cornbread | Source

How to Make Cornbread

Like many of my recipes, you have to have a black iron skillet to make this crackling bread recipe correctly! The hot skillet creates a brown crispy crust on the top and sides of the cornbread, while the inside of the bread stays soft and moist. In fact, I use my trusty old skillet for practically all my recipes for cornbread.

As I’ve mentioned already, I like to use a mixture of cornmeal and flour in my homemade cornbread. Flour makes the bread lighter and not as “grainy.” I usually use about a 50-50 ratio of flour and meal, and I follow that combination when making crackling bread. If you prefer a “cornier” taste, use 75% cornmeal and 25% white wheat flour. By the way, if buttermilk cornmeal is available in your area, please give it a try!

Of course, you’ll also need some type of milk in your recipes for cornbread. This is my personal opinion. I know some folks who make their homemade cornbread with water, but I don’t think it’s as tasty. The type of milk you use is up to you. You can use whole milk, skim milk, low fat milk, or buttermilk. I vote for buttermilk!

Cornbread batter needs to be stiff, and it needs to contain at least one egg – in my humble opinion. You’ll also need to decide if you want a thin cornbread or a thicker version. For thicker cornbread, the batter will need to be stiffer than it is for thin, crisp cornbread. Personally, I usually like a thick, fluffy cornbread – one that’s brown and crusty on the top and sides. That’s why I use an iron skillet. Before pouring the batter into the pan, I often add the oil to the skillet and heat in the oven or on the stove first. This method will give your homemade cornbread some extra crust. Now that you know how to make cornbread, ready to get started?

Crackling Bread Recipe
Crackling Bread Recipe | Source

Questions & Answers


      0 of 8192 characters used
      Post Comment

      • profile image

        Maid of Mull 6 years ago

        When I was 10 yrs old my Mom's uncle had died of a heart attack while plowing on a hot day behind his mule...he was 106 years old! He loved crackling cornbread! I can no longer find pork cracklings in Central Florida or to buy online! Can anyone help? I want cracklings, not fried pork rinds or chicarrones.

      • profile image

        Hildi 6 years ago

        Has anyone ever made or tasted cracklin pie crust using the rendered cracklin instead of lard. My mom used to do this - it was very crunchy crust??

      • habee profile image

        Holle Abee 8 years ago from Georgia

        Good idea, De! Might want to throw in some krill oil, too!

      • Delaney Boling profile image

        Delaney Boling 8 years ago

        "Heart-attack on a plate" - I love it! I'm going to have to try this one for sure! I'll make sure to wash it down with some fish oil and nitrates though...

      • habee profile image

        Holle Abee 8 years ago from Georgia

        Hi, Eth. Ugh on the pork scratchings! We eat chrackling bread only a handful of times a year because of the cholesterol.

      • habee profile image

        Holle Abee 8 years ago from Georgia

        It's really tasty, Bpop!

      • habee profile image

        Holle Abee 8 years ago from Georgia

        Brenda Rose, thanks so much for stopping by!

      • habee profile image

        Holle Abee 8 years ago from Georgia

        Good, IV. Bet he'll like it!

      • ethel smith profile image

        Eileen Kersey 8 years ago from Kingston-Upon-Hull

        Yes we have pork crackling here. It is not fashionable in these cholesterol obsessed days. Yoyu can also buy pork scratchings which is supposed to be cold pork crackling. Looks more like toe nail clippings

      • breakfastpop profile image

        breakfastpop 8 years ago

        Sounds to good to pass up. I will give this one a try. Thanks!

      • profile image

        Brenda Rose 8 years ago

        I'll get my husband to try this recipe. Souds delicious---never had cracklin' cornbread before.

      • IslandVoice profile image

        Sylvia Van Velzer 8 years ago from Hawaii

        Looks like an easy one to make. I love corn bread, and i'm going to try 'crackling' this one for my hubby! YUM!

      • habee profile image

        Holle Abee 8 years ago from Georgia

        Prolly due to the amount of exercise they got. Thanks for readin, Sabre!

      • sabrebIade profile image

        sabrebIade 8 years ago from Pennsylvania

        “heart attack on a plate”...LOL

        You know...I wonder why my parents, grand-parents, great-grand parents etc lived into their 80s and 90s eating this kinda stuff.

        Heck, I have an uncle that's in his 70s that works in the fields on his farm every day and I know he eats stuff like this everyday.