Crackling Cornbread Muffins

There’s something about pouring cornbread batter into a screaming-hot muffin pan that just hits different.

That sizzle is the sound of a crust forming instantly, locking in moisture while the outside goes shatteringly crispy.

These muffins take it up a notch with a generous cup of pork cracklings folded into a simple cornmeal and milk batter, adding little pockets of salty crunch throughout.

The yield of two dozen makes them ideal for potlucks, holiday spreads, or Sunday supper with a big pot of greens.

Pro Tips

• Preheat your greased muffin pans in the oven before adding batter; this is the secret to that crackling golden crust
• Don’t overfill the cups, two-thirds full is the sweet spot for even doming
• Serve warm with butter or alongside chili, collard greens, or pinto beans