Nongreasy Cracklin Corn Bread
A crispy, flavorful cornbread with a crunchy pork skin topping, perfect for Southern-style dinners or as a savory side for any hearty meal.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Add enough buttermilk to the mixture to create a thin batter.
- Pour the batter into a greased 9-inch iron skillet.
- Bake at 450°F until the cornbread is golden brown.
Tips & Substitutions
For a lighter version, consider using vegetable oil instead of corn oil, or even applesauce for a healthier fat alternative. If you don’t have self-rising flour, mix all-purpose flour with baking powder. Adjust the buttermilk to achieve your desired batter consistency, as humidity can affect the mixture. Experiment with adding jalapeños or cheese for added flavor, which pairs beautifully with Impossible Ham Salad Pie.
Serving Suggestions
Serve this cornbread warm from the oven, perhaps with a drizzle of honey or butter on top. It makes a fantastic side dish for chili or barbecued meats, enhancing the meal's flavor. Pair it with hearty soups or stews, or enjoy with a spread like Tomato And Bacon Cheese Spread for a delightful appetizer.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, wrap it in foil and place it in a preheated oven at 350°F for about 10-15 minutes, or microwave it in short bursts until warmed through. This helps retain moisture and freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Nongreasy Cracklin Corn Bread contains roughly 841 calories, with 21g protein, 135g carbohydrates, and 25g fat. It is an excellent source of iron (44% of the Daily Value), protein (42% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 734mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you will need to add baking powder and salt to make it rise. For every cup of cornmeal, add about 1 tablespoon of baking powder and 1/2 teaspoon of salt to achieve a similar result.
What can I substitute for the pork skins?
If you prefer not to use pork skins, try crushed tortilla chips or even crispy fried onions for a different texture and flavor. For a vegetarian option, consider using roasted nuts for crunch.
How can I tell when the cornbread is done baking?
The cornbread is done when it turns a golden brown color and a toothpick inserted in the center comes out clean. Additionally, it should feel firm to the touch and slightly spring back when pressed lightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).