Momma's Cracklin Cornbread

Jeanne Benavidez


I came across this recipe a few years ago when going through a box of old papers. Since we lived in the country in Oklahoma when I was a child, we had pigs, chickens, a garden, etc. so everything was made from scratch...and we wasted nothing. The original recipe called for fresh, fried pork skin pieces (yes, from a freshly slaughtered hog) and the grease that came from frying them. In an effort to make this recipe a slight bit healthier and less time consuming, I changed the cracklin fat and fresh cracklins to butter and store-bought cracklins that can be found in most grocery stores now. It is a taste of "the good old days." This picture is from the internet.

★★★★★ 2 votes
8 - 10
15 Min
30 Min


1 1/2 c
cornmeal, white or yellow
1 c
all purpose flour
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
1 Tbsp
sugar, optional
1 1/4 c
egg slightly beaten
6 Tbsp
butter, melted
1 c
pork cracklins, break up the larger pieces


1Pre-heat the oven to 400 F.
2Prepare an 8 x 10 oblong baking pan by spraying it with butter-flavored cooking spray.
3In a medium-size bowl, mix the dry ingredients, stirring to combine.
4In a second bowl, add the wet ingredients, mixing well.
5Gently fold in the dry cracklins and pour this mixture into the prepared baking dish.
6Bake at 400 F for 25 to 30 minutes.
7NOTE: Over the years this recipe has been cooked in everything from cast iron skillets or corn cob molds, cake pans and even waffle irons. I have even spooned the mixture by the ladle into a skillet of hot oil and made individual servings of fried cornbread (called corn pones). It is a very versatile and forgiving recipe.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Hashtags: #Breads, #cornbread