Enjoy a Southern Treat: Bacon and Cracklin Bread

Make some Cracklin Bread the next time a loved one is having a bad day, just like Calpurnia did on Scout’s first day of school in To Kill a Mockingbird.

Have you heard the news?! A sequel to Harper Lee’s To Kill a Mockingbird is on the way this summer! To say I am excited would be an understatement.

So, to celebrate I thought it was high time I tried to make one of the recipes in the book that I have always been interesting in trying. While Miss Maudie’s Lane Cake is definitely on my list of “food I want to try”, I would need a very special occasion to make a bourbon soaked cake.

Aside from making the cracklings, this recipe whips up quickly and easily like any cornbread.

Hope I did Calpurnia proud.

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Bacon and Cracklin’ Bread

This Bacon and Cracklin Bread is a Southern classic, cornbread studded with pork cracklins and a little bacon too. 

Ingredients

• 2 tablespoons bacon grease
• 2 cups cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1 cup cracklings or bacon or combination of both

Instructions

1. Preheat oven to 450 degrees.
2. In a cast iron skilled, melt bacon grease over medium heat. Remove from heat.
3. In a medium bowl add 2 cups cornmeal. Remove 2 tablespoons.
4. Add baking powder and salt. Stir to combine.
5. Make a well in the dry ingredients. Pour in buttermilk.
6. Add eggs. Quickly whip eggs in the center of the well to break eggs then mix to combine all ingredients. Mixture should be about the consistency of pancake batter. Add extra buttermilk if needed.
7. Add cracklings/bacon and stir.
8. Add melted bacon grease and stir.
9. Pour mixture into cast iron skillet. Bake at 450 until starting to turn brown, 20-25 minutes.

Recipe Notes

Make your own cracklings by rendering pork fat: chop into small pieces, melt in a skillet or saucepan over medium heat until fat is liquid and all you have left are brown crunchy bits (those are the cracklins). Use the rendered pork fat (aka lard) in other recipes.

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