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Created by Chef Remy
Golden cornbread studded with crispy pork cracklings, baked in a screaming hot cast iron skillet until the edges turn dark and crunchy, the kind of bread that makes you forget fancy bakeries ever existed.
Cast iron and cracklings. That's where this bread begins. My grandmother Evangeline baked cornbread every single day of her life, and she'd sooner give up her rosary beads than her ten-inch skillet. The secret isn't complicated: you get that pan ripping hot, you add the fat, and when the batter hits that sizzling surface, something magical happens. The bottom forms a crust so crisp it shatters when you bite through it.
Now, cracklin' cornbread takes this foundation and elevates it to something sacred. We're talking about those little nuggets of rendered pork skin, crispy and rich, folded right into the batter. Every bite gives you something different: the tender crumb of the cornbread, then the sudden crunch of a cracklin', then that hit of pure pork flavor that reminds you why your ancestors never threw anything away.
At Lagniappe, we serve this alongside every bowl of gumbo and red beans we put out. People have offered serious money for this recipe. I'm giving it to you for free because good food belongs to everyone. That's the bayou way.
Quantity
1 1/2 cups
Quantity
1/2 cup
Quantity
1 tablespoon
Quantity
1/2 teaspoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
freshly ground
Quantity
1 1/2 cups
at room temperature
Quantity
2
at room temperature
Quantity
4 tablespoons
divided
Quantity
1 cup
roughly chopped if large
| Ingredient | Quantity |
|---|---|
| stone-ground yellow cornmeal | 1 1/2 cups |
| all-purpose flour | 1/2 cup |
| baking powder | 1 tablespoon |
| baking soda | 1/2 teaspoon |
| kosher salt | 1 teaspoon |
| cayenne pepper | 1/2 teaspoon |
| black pepperfreshly ground | 1/4 teaspoon |
| buttermilkat room temperature | 1 1/2 cups |
| large eggsat room temperature | 2 |
| bacon drippings or larddivided | 4 tablespoons |
| pork cracklingsroughly chopped if large | 1 cup |
Place your 10-inch cast iron skillet in the oven and preheat to 425°F. The skillet needs to get screaming hot, at least 20 minutes. This is non-negotiable. A cold pan makes sad cornbread with no crust. You want that iron so hot it almost scares you.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cayenne, and black pepper. Make sure everything is evenly distributed. The cayenne isn't there to make it spicy, just to wake up the other flavors. You won't taste heat, just depth.
In a separate bowl, whisk together the buttermilk, eggs, and 2 tablespoons of the bacon drippings. The fat should be melted but not hot enough to scramble your eggs. Beat until the mixture is smooth and uniform, with no streaks of yolk visible.
Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Stop the moment you don't see dry spots. Lumps are fine. Overmixed cornbread turns tough and sad. Fold in the cracklings, distributing them throughout the batter.
Carefully remove the screaming hot skillet from the oven. Add the remaining 2 tablespoons of bacon drippings and swirl to coat the bottom and sides. The fat should shimmer and smoke slightly. This is the moment of truth. Work quickly now.
Pour the batter into the hot skillet. You should hear an aggressive sizzle the moment it hits. That sound is the crust forming. Smooth the top gently with your spoon but don't fuss with it. The batter will start setting immediately around the edges.
Return the skillet to the oven and bake for 22 to 25 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the pan and turn a darker brown. That's exactly what you want.
Let the cornbread cool in the skillet for 5 minutes. Run a butter knife around the edge and invert onto a cutting board, then flip right-side up onto a serving plate. The bottom should be dark golden and crispy. Cut into wedges and serve warm with good butter or alongside a bowl of something that needs sopping up.
1 serving (about 90g)
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