Crackling Corn Bread

Southern-style goodness. Serve this comforting bread warm with lots of butter and honey.

9 squares

Cooking Methodbaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Family Get-together, game day

Recipe Courseside dish, starch

Dietary Considerationgluten-free, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealdinner, lunch

Taste and Texturebuttery, meaty, smoky

Type of Dishcorn bread


  • Butter, for greasing the pan
  • 1 cup stone-ground cornmeal
  • 1 cup unbleached all-purpose flour
  • 1/3 cup sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 cup diced, crisp-cooked bacon
  • 6 tablespoons (¾ stick) unsalted butter, melted
  • 1 egg, lightly beaten


  1. Preheat the oven to 400°F. Grease a 9-inch square baking pan.

  2. Stir the dry ingredients together in a bowl. Then stir in the buttermilk, bacon, melted butter, and egg and mix gently.

  3. Pour the batter into the prepared pan, set on the center rack of the oven, and bake for 25 minutes. The corn bread is done when the edges are lightly browned and a knife inserted in the center comes out clean. Cut into 3-inch squares to serve.

  4. Variation: Spoon the batter into 10 greased muffin cups and bake for about 20 minutes.


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Bacon as a sub for cracklings????? not very likely. But for the sensitive, I guess maybe, but it is not the same.


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