Southern Cracklin’ Cornbread II
Southern Cracklin’ Cornbread II bakes up with a golden crust and rich, porky bits throughout, bringing a hearty crunch to every tender, slightly sweet bite. The buttermilk keeps it moist while the cracklin’s add salty depth that pairs beautifully with stews, greens, or a weekend brunch spread. Serve warm from the skillet for a comforting side or a rustic snack.
- Prep20 min
- Cook30 min
- Serves9
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9-inch square baking dish.
- 2
In a medium bowl, combine the egg, shortening, and buttermilk. In another bowl, mix the cornmeal, sugar, flour, baking soda, baking powder, and salt. Stir the dry ingredients into the wet ingredients until smooth, then fold in the pork cracklin's. Pour the batter into the prepared baking dish.
- 3
Bake in the preheated oven for 25 to 30 minutes, until the center is set and the top is lightly browned.
- Calories 307.76 kcal Moderate
- Protein 18.45 g Good Source
- Carbs 25.88 g Moderate
- Total Fat 15.13 g Moderate
- Saturated Fat 5.29 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 48.2 mg Moderate
- Sodium 623.96 mg High
- Fiber 2.64 g Low Source
- Sugar 4.76 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 110.66 mg Low Source
- Iron 1.34 mg Low Source
- Potassium 122.09 mg Low Source
- Vitamin A 22.07 mcg_rae Low Source
- Vitamin C 0.32 mg Low Source
- Vitamin D 0.34 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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