Easy to make and full of that decadent Crescent City taste, this Louisiana Cracklin’ Cornbread jazzes up any meal or makes a lip-smacking snack on its own.
Louisiana Cracklin’ Cornbread
Serves: Makes 1 (8-inch) loaf
- 3 tablespoons melted bacon drippings, divided
- 1 (3.25-ounce) bag fried pork skins (cracklin’s)
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons Cajun seasoning
- ¼ teaspoon baking soda
- 1⅔ cups whole buttermilk
- 2 large eggs, beaten
- 4 tablespoons chopped red bell pepper, divided
- 1 small jalapeño, thinly sliced, and seeded, if desired
- Preheat oven to 425°.
- In an 8-inch cast-iron skillet, place 1 tablespoon drippings. Place skillet in oven to preheat for 10 minutes.
- In the work bowl of a food processor, pulse cracklin’s until coarsely chopped; reserve ½ cup in a small bowl.
- In a medium bowl, whisk together cornmeal, flour, baking powder, Cajun seasoning, and baking soda; whisk in buttermilk, eggs, and remaining 2 tablespoons drippings. Stir in cracklin's, 3 tablespoons bell pepper, and half of jalapeño slices. Carefully spread batter into hot skillet; top with reserved ½ cup cracklin's, remaining jalapeño slices, and remaining 1 tablespoon bell pepper.
- Bake until a wooden pick inserted in center comes out clean, about 40 minutes, covering loosely with foil halfway through baking. Let cool in pan on a wire rack for 10 minutes; serve hot.