Crackling Bread
Submitted by jullee22
Old-fashioned Southern crackling bread made with cornmeal, buttermilk, and crispy pork cracklings. Shaped into oblong cakes and baked golden, this is country cooking at its finest.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minIf you’ve never had crackling bread, honey, you are missing out on one of the South’s best-kept secrets.
This is cornbread the way your great-grandmother made it: simple cornmeal batter enriched with tangy buttermilk and studded with golden, crunchy pork cracklings that add richness in every bite.
Shaped by hand into rustic oblong cakes and baked until the edges crisp up, this bread is pure Southern soul food.
The recipe even includes instructions for making your own cracklings from scratch using fatback, fried until curled and deeply golden.
Kitchen Tips
- Make cracklings ahead of time and store in the fridge; they’ll keep for several days and reheat beautifully
- Use stone-ground cornmeal for the best gritty texture and corn flavor
- Wet your hands before shaping the cakes to keep the sticky batter from clinging to your fingers
Ingredients
Directions
Sift corn meal, salt and soda together.
Add milk and stir in cracklings.
Form into oblong cakes and place on greased baking sheets.
Bake, hot, for 30 minutes.
CRACKLINGS: Cut fat back into thin 1½ inch squares.
Fry in deep fat until they are curled and golden brown.
Drain cracklings on absorbent paper.
Serve warm or cold or use for crackling bread.
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