Bacon and Crackling Bread

Bacon and Cracklin’ Bread

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


  • 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


  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.