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Ingredients:
2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs, beaten
2 tablespoons bacon grease or melted butter
1 cup pork cracklins (fried pork skin pieces)
2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 cups buttermilk
2 large eggs, beaten
2 tablespoons bacon grease or melted butter
1 cup pork cracklins (fried pork skin pieces)
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Instructions:
Preheat your oven to 425°F (220°C). Place a well-seasoned cast-iron skillet in the oven while it heats.
Preheat your oven to 425°F (220°C). Place a well-seasoned cast-iron skillet in the oven while it heats.
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir to mix well. In another bowl, whisk together the buttermilk, beaten eggs, and melted bacon grease or butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cracklins, making sure they’re evenly distributed throughout the batter.
Carefully remove the hot skillet from the oven and lightly grease it with a bit of bacon grease. Pour the batter into the hot skillet—it should sizzle as it hits the pan.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing.
Serve warm with butter or alongside collard greens, beans, or any Southern supper for that old-fashioned, country flavor that’s pure comfort.
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