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This classic cracklin' cornbread is a traditional Southern cornbread and calls for just six ingredients. 

Martha Smith Vaughn, Tarrant, Alabama
Recipe by Southern Living October 1998

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Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
39 mins
Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place butter in a 9-inch cast-iron skillet, and heat in a 425° oven 4 minutes.

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  • Combine cornmeal and flour in a large bowl; make a well in center of mixture.

  • Stir together buttermilk, eggs, and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet.

  • Bake at 425° for 25 to 30 minutes or until golden brown.

  • *1 cup cooked, crumbled bacon (12 to 15 slices) may be sustituted for cracklings.

  • Grannie's Cracklin' Cakes: Prepare batter as directed above; stir in 1/4 cup butter, melted. Heat a large skillet coated with vegetable cooking spray over medium-high heat. Spoon about 1/4 cup batter for each cake into skillet; cook, in batches, 2 to 3 minutes on each side or until golden.

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