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Y'all are in for a southern classic treat today! Our easy cornbread recipe but we're using cracklins to make it even better. This cornbread has a rich bacon flavor and cooking it in cast iron gives it a classic cornbread crust. Hope y'all enjoy!

Cracklin Cornbread Southern Style

3 slices bacon
2 cups cornmeal
4 teaspoons baking powder
2 eggs
1 3/4 cups buttermilk
1 cup fried pork rinds, chopped

Fry up the bacon over mediumhigh heat, until crispy. Set aside, reserve the grease.

In a bowl, whisk together the cornmeal, baking powder, eggs and buttermilk. Whisk in 2 1/2 tablespoons of the bacon grease.

Pour about 2 3 tablespoons of the bacon grease into the bottom of a preheated 10inch cast iron skillet or Dutch oven. *Note you may need more bacon grease than rendered from the cook bacon. You can add a little oil to the grease or fry up some more bacon!

Evenly top with the chopped pork rinds and press down slightly into the batter. Chop or tear the bacon up and sprinkle on top.

If cooking indoors, cook at 425 degrees F for about 30 minutes or until golden brown and set.

Tip: If using milk instead of buttermilk use about 1 1/2 cups.

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking