Crackling Cornbread Muffins
Submitted by researchlady
Crispy-edged cornbread muffins packed with crunchy pork cracklings. Baked in preheated muffin pans for that signature golden crust, this Southern classic yields 2 dozen crowd-pleasing bites.
YIELD
2 dozenPREP
10 minCOOK
30 minREADY
40 minThere’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
Ingredients
Directions
Combine ingredients.
Heat two greased muffin pans in a 400 degree F oven for 3 minutes or until very hot.
Pour batter into hot muffin pans, filling ⅔ full.
Bake at 350℉ (180℃) F for 30 minutes or until golden brown.
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