Cracklin Cornbread -Southern Style Cornbread
Are you looking for something to spice up your cornbread? How about bacon and or course cracklins' (hog skins). We're sharing an old traditional Southern dish that will give you a different take on plain cornbread.
Some tricks to this recipe -
#1 We're using buttermilk in this recipe because I think it gives it a more traditional taste and you get a creamier texture to your cornbread. You can use any brand of cornmeal that you like. There is a fine-ground and a coarse-ground cornmeal. I like to use the fine-ground cornmeal.
We appreciate you sharing our recipes with your friends and family!
#2 What makes a good Cracklin Cornbread? It starts with that bacon grease. So when you fry up that bacon, keep the grease, we're going to use it later! The bacon grease gives it that good crispy crust on the bottom and also gives it a lot of flavor.
After pouring the batter into the preheated Dutch oven, I like to just sort of chop up the fried bacon or tear it and then throw it in. You can also dice it or slice it. However, I'm not going to mix it in, I'm just going to let it sit on top.
Cornbread is the easiest thing and easiest recipe to cook in a Dutch oven, but you can also do it right in your kitchen! This cornbread has a rich bacon flavor and cooking it in cast iron gives it a classic cornbread crust. Let's dive in. Hope y'all enjoy!
Watch the video to see how we cook our cornbread outside in a Dutch oven with the wind blowing. Once the top begins to cook and set, you can speed up the cooking by adding fresh heat to the top of that Dutch oven.
[embed]