Louisiana Cracklin’ Cornbread

Y’all, this isn’t your grandma’s regular cornbread.

This is Louisiana Cracklin’ Cornbread – a crunchy, savory, spicy masterpiece that’ll make you wonder why you ever settled for the plain stuff.

With crispy pork cracklins and a kick of Cajun seasoning, this cornbread doesn’t just accompany your meal – it steals the whole dang show.

The magic happens when that hot cast iron skillet meets the batter, creating a gorgeous crust while the inside stays tender and moist.

Those bits of red bell pepper and jalapeño aren’t just for looks – they add pops of color and heat that’ll wake up your taste buds.

And the cracklins? They’re the crispy, porky gold nuggets that make this cornbread legendary in Louisiana kitchens.

Ingredients

For the Cornbread:

• 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

Steps

1. Preheat oven to 425°F (220°C). This high temperature is crucial for developing that signature crispy crust that makes Southern cornbread special.
2. Place 1 tablespoon bacon drippings in an 8-inch cast-iron skillet. Place skillet in oven to preheat for 10 minutes. This preheating step is non-negotiable – it creates that amazing crust on the bottom and edges of your cornbread.
3. In the work bowl of a food processor, pulse cracklin’s until coarsely chopped; reserve ½ cup in a small bowl. Don’t over-process – you want recognizable pieces, not dust. If you don’t have a food processor, you can chop them by hand or gently crush in a zip-top bag.
4. In a medium bowl, whisk together cornmeal, flour, baking powder, Cajun seasoning, and baking soda until well combined. This thorough mixing prevents any bitter baking soda pockets in your finished cornbread.
5. Whisk in buttermilk, eggs, and remaining 2 tablespoons drippings until the batter is smooth but still has some texture. Don’t overmix – a few small lumps are perfectly fine and will give you more tender cornbread.
6. Stir in the chopped cracklin’s (except the reserved ½ cup), 3 tablespoons bell pepper, and half of jalapeño slices. Use a gentle folding motion to incorporate these ingredients without deflating the batter.
7. Carefully remove the hot skillet from the oven (use thick oven mitts!) and immediately spread batter into it – you should hear a satisfying sizzle as the batter hits the hot surface. This creates that beautiful crispy bottom crust.
8. Top with reserved ½ cup cracklin’s, remaining jalapeño slices, and remaining 1 tablespoon bell pepper. Press them slightly into the surface so they don’t fall off when serving.
9. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Around the 20-minute mark, cover loosely with foil to prevent over-browning. The internal temperature should reach approximately 200°F (93°C) when done.
10. Let cool in pan on a wire rack for 10 minutes – not longer or you’ll lose that perfect crispy-edged texture. Serve hot, preferably with a pat of butter that melts gloriously into each slice.

Smart Swaps

• Use coconut oil instead of bacon drippings for a different flavor profile (same 3 tablespoons measurement)
• Substitute gluten-free flour blend (1:1 ratio) for all-purpose flour if needed
• Try green bell pepper instead of red for a slightly different flavor
• Use 2 teaspoons of your favorite BBQ rub instead of Cajun seasoning for a different spin

Make It Diabetes-Friendly

• Replace all-purpose flour with 1 cup almond flour mixed with ¼ cup coconut flour to reduce carbs by approximately 75g per loaf
• Use ¾ cup cornmeal instead of 1 cup to further reduce carbs by about 20g
• Add 2 tablespoons ground flaxseed to increase fiber, which helps slow glucose absorption
• Portion into 12 slices instead of 8 to reduce carb impact per serving (approximately 12g net carbs per slice versus 18g)
• Serve with protein-rich toppings like pulled chicken to further reduce glycemic impact

Pro Tips

• For extra flavor, add 2 tablespoons of finely chopped green onions to the batter
• The skillet should be smoking hot before adding batter – if it’s not hot enough, you won’t get that perfect crust
• Don’t have cracklins? In a pinch, crispy bacon pieces work (though texture will be different)
• This cornbread freezes beautifully – wrap individual slices tightly and reheat in a 350°F (175°C) oven for 5-7 minutes