Cracklin Corn Bread



Cracklin Corn Bread

Say Bacon!! Yea, This cracklin corn bread recipe is as good as it gets. Corn bread is good enough but bacon, bacon, bacon, makes it the best. Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings


  • 3/4 pound bacon coarsely chopped
  • 2 cups corn meal white
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups buttermilk
  • 1 large egg


  • Saute chopped bacon in large heavy skillet over medium high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Reserve 6 tablespoons drippings from skillet.
  • Brush 10-inch diameter ovenproof skillet with 2 tablespoons reserved drippings. Place skillet in oven to heat.
  • Whisk corn meal, salt, baking soda and baking powder in medium bowl to blend.  Add buttermilk, egg and remaining 4 tablespoons reserved drippings. Whisk until just blended; mix in sauteed bacon.
  • Pour batter into hot skillet. Bake corn bread until firm to touch and golden, about 25 minutes. Turn cornbread out onto rack and cool.


Corn bread can be prepared 1 day ahead. Wrap in foil, store at room temperature.

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