Cracklin' Cornbread Recipe

Cracklin' Cornbread

• Level: Intermediate
• Yield: 10 servings
• Total Time: 50 minutes
• Active Time: 30 minutes

Nutritional Information Per Serving

Serving Size: 1 of 10 servings

• Calories: 282
• Total Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 9g
• Cholesterol: 51mg
• Sodium: 356mg

Cornbread is nearly sacred in the South. Over time, this recipe has been refined to create a special version known as "cracklin' cornbread." This style features ham, bacon, or even sausage cooked until the fat is fully rendered and the pork is crispy, then folded into the cornbread batter for an irresistible savory treat that celebrates Southern tradition.

Ingredients

• 6 ounces bacon, preferably Benton's brand
• 3 cups yellow cornmeal, preferably Anson Mills Antebellum variety
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 1/4 cups buttermilk
• 2 large eggs

Instructions

1. Preheat the oven to 450F. Warm a cast-iron skillet over low heat until heated through. While the skillet warms, grind or finely dice the bacon. Spread the bacon in a single layer in a pan and cook over medium-low heat, stirring often to prevent burning, until the fat is rendered and the bacon bits are crispy, about 45 minutes. Strain the bacon, reserving the fat for the recipe (you'll need 5 tablespoons). Place the skillet in the preheated oven to continue heating.
2. In a mixing bowl, whisk together the buttermilk, eggs, and salt. Gradually whisk in 3 tablespoons of the reserved bacon fat. In a separate bowl, mix the cornmeal, salt, baking soda, baking powder, and bacon bits. Gently stir the dry ingredients into the wet ingredients, just until combined.
3. Remove the skillet from the oven and place it on the stove over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, spreading it evenly. The batter should sizzle as it hits the pan. Cook on the stove over medium heat until the edges begin to turn golden and pull away from the pan, about 12 minutes.
4. Bake the cornbread until a toothpick inserted in the center comes out clean, approximately 20-30 minutes. For an extra touch, you can rub a little lard on top of the finished cornbread and broil it until golden and sizzling (less than one minute).
5. Serve the cornbread directly from the skillet or turn it out onto a plate. Cut into wedges and enjoy while hot.