Ingredients
- 2 cups self‑rising cornmeal (for optimal rise and texture)
- 1 cup pork cracklings, coarsely crushed (use homemade or store‑bought)
- 1 cup buttermilk (adds tenderness and tang)
- 2 large eggs, beaten (for structure and richness)
- 2 tablespoons bacon grease (or lard, for authentic flavor)
Instructions
- Heat the Skillet: Preheat your oven to 450°F. Place a well‑seasoned, 10‑inch cast‑iron skillet over medium heat and add the bacon grease. Let it melt completely, coating the bottom and sides.
- Combine the Batter: In a mixing bowl, whisk together the cornmeal and beaten eggs until smooth. Pour in the buttermilk gradually, stirring until the mixture forms a pourable batter. Fold in the crushed pork cracklings, distributing them evenly.
- Incorporate the Fat: Carefully pour the hot grease from the skillet back into the bowl, then stir gently to emulsify the fat into the batter. This crucial step ensures the crust will be crispy while the interior stays moist.
- Bake to Perfection: Immediately transfer the batter into the hot skillet, smoothing the top. Slide it into the oven and bake for 20–25 minutes, until the cornbread is puffed, golden brown around the edges, and a toothpick inserted in the center comes out clean.
- Serve Warm: Remove the skillet and let the bread rest for a minute. Run a thin spatula around the edges to loosen, then invert onto a serving platter. Slice into wedges and serve immediately, perhaps with a pat of butter melting into every crackling‑studded crevice.