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Cracklin’ Corn Bread

cook time: 30 minutes

prep time: 25 minutes

servings: 8 to 10


cracklin corn bread 200 Cracklin’ Corn Bread

  • ¼ cup all-purpose flour
  • 1½ cup yellow or white cornmeal
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup sour milk or buttermilk
  • 1 cup cracklins (crumbled)
  • 1 beaten egg, room temperature


Preheat the oven to 400 degrees.

In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.

Pour batter into a medium–size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface.

Bake 30 minutes, until it is well–browned. (Reduce oven by 25 degrees if using a glass pan.)

Preparation time: 25 minutes

Cooking time: 30 minutes

Yield: 8 to 10 servings

NOTE: Cracklin’ Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

Comments from Our Recipe Testers

Serve with butter or jam. Closer to traditional southern cornbread.

Adapted from “The Complete Book of Breads”, Bernard Clayton, Jr., Simon & Schuster, 1973
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