iron skillet crackling cornbread

Iron Skillet Crackling Cornbread: Crispy, Buttery, and Full of Flavor

Nothing says comfort food like hot, golden cornbread straight from a cast-iron skillet. This version is extra special thanks to crispy cracklings (pork skin bits) folded into the batter, giving every bite a crunchy, savory surprise. Perfect as a side for chili, barbecue, or any hearty meal.

Ingredients (Serves 6–8)

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar (optional for a slightly sweet cornbread)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs
1/4 cup melted butter, plus extra for the skillet
1 cup cracklings (pork skin bits, roughly chopped)

Optional: A handful of shredded cheddar for a cheesy twist.

Step 1: Preheat the Skillet

Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
Let the skillet heat for 5–10 minutes so the cornbread develops a crispy crust.

Tip: A hot skillet ensures a perfect golden bottom.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the eggs, milk, and melted butter until well combined.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir just until combined.
Gently fold in the cracklings (and optional cheese).

Pro Tip: Don’t overmix—the batter should be slightly lumpy for a tender cornbread texture.

Step 5: Pour Batter into Skillet

Carefully remove the hot skillet from the oven.
Add a small pat of butter and swirl to coat the skillet.
Pour the batter into the skillet, spreading evenly.

Step 6: Bake

Bake at 425°F (220°C) for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
For extra crispiness, broil for 1–2 minutes at the end of baking.

Step 7: Serve

Let the cornbread cool for 5 minutes before slicing.
Serve warm with butter, honey, or alongside chili, roasted vegetables, or barbecue meats.

Tips for Perfect Iron Skillet Cornbread

Hot skillet = crispy crust: Always preheat the cast iron before adding batter.
Use cracklings wisely: They add flavor and texture, but don’t overfill or the batter may become greasy.
Don’t overmix: Lumpy batter keeps the cornbread tender.
Optional flavor boosters: Add chopped jalapeños, corn kernels, or shredded cheddar for extra interest.
Leftovers: Store in an airtight container at room temperature for 1–2 days, or reheat in the oven to restore crispiness.

Why You’ll Love This Cornbread

Crunchy edges with soft, moist interior.
Savory cracklings give each bite a punch of flavor.
Quick and simple, with minimal prep.
Perfect for pairing with chili, soups, or Sunday roasts.

Serving Suggestion: Slice into wedges and serve with a pat of butter and a drizzle of honey for the ultimate sweet-and-savory combination.