Cracklin’ Cornbread
- 30m Prep Time
- 55m Cook Time
- 1h Ready In
This cracklin' cornbread is a savory Southern-style side dish featuring crispy fried pork belly pieces folded into a moist, buttery cornbread batter. It's perfect for holiday feasts or any hearty meal.
Ingredients
- 473 ml vegetable oil
- 227 g fatty pork belly with skin cut into small cubes
- 4.93 ml garlic powder
- 4.93 ml onion powder
- 88.7 ml melted butter
- butter for greasing
- 710 ml all-purpose flour
- 355 ml yellow cornmeal
- 29.6 ml baking powder
- 4.93 ml kosher salt
- 6 large eggs lightly beaten
- 591 ml whole milk
- 158 ml vegetable oil
- 9.86 ml minced garlic
- 4.93 ml dried thyme
- 4.93 ml red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 238 mg
- Iron: 3.74 mg
- Magnesium: 40.5 mg
- Phosphorus: 268 mg
- Potassium: 257 mg
- Zinc: 1.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml vegetable oil
- 4.93 ml garlic powder
- 4.93 ml onion powder
- 88.7 ml melted butter
- 710 ml all-purpose flour
- 355 ml yellow cornmeal
- 29.6 ml baking powder
- 4.93 ml kosher salt
- 591 ml whole milk
- 158 ml vegetable oil
- 9.86 ml minced garlic
- 4.93 ml dried thyme
- 4.93 ml red pepper flakes
Prepare
- 227 g fatty pork belly with skin, cut into small cubes
- butter, for greasing
- 6 large eggs, lightly beaten
Let's Cook
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Step 1.
Heat 2 cups vegetable oil in a large deep skillet to 300°F (use a thermometer).
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Step 2.
While the oil heats, sprinkle the cubed pork belly with 1 teaspoon garlic powder and 1 teaspoon onion powder, tossing to coat evenly.
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Step 3.
Working in batches to avoid overcrowding, fry the pork belly in the hot oil until golden brown, 15 to 20 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
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Step 4.
While the pork cools, increase the oil temperature to 375°F.
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Step 5.
Carefully return the pork to the skillet and fry until the skin is crisp, about 10 minutes. Remove and let cool on a fresh stack of paper towels.
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Step 6.
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
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Step 7.
In a large bowl, sift or whisk together 3 cups all-purpose flour, 1½ cups yellow cornmeal, 2 tablespoons baking powder, and 1 teaspoon kosher salt.
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Step 8.
Add 6 lightly beaten large eggs, 2½ cups whole milk, ⅔ cup vegetable oil, and 6 tablespoons melted butter to the dry ingredients. Whisk until well combined.
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Step 9.
Fold in the cooled cracklings, 2 teaspoons minced garlic, 1 teaspoon dried thyme, and 1 teaspoon red pepper flakes until evenly distributed.
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Step 10.
Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 to 10 minutes before serving.