Justin Wilson's Cracklin' Cornbread

A crisp-crusted skillet cornbread studded with crunchy pork cracklings and baked in a sizzling cast-iron pan.

Ingredients

• 2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 2 cups buttermilk
• 1/4 cup bacon drippings or vegetable oil, plus extra for the skillet
• 1 cup chopped pork cracklings (or cooked crumbled bacon)
• 1/2 teaspoon cayenne pepper

Directions

1. Place a 10-inch cast-iron skillet with a tablespoon of bacon drippings in the oven and preheat to 425 degrees F.
2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cayenne.
3. Stir in the eggs, buttermilk, and 1/4 cup bacon drippings until just combined, then fold in the cracklings.
4. Carefully pour the batter into the hot skillet; it should sizzle.
5. Bake 25 to 30 minutes, until the top is golden and a tester comes out clean.
6. Let cool a few minutes, then cut into wedges and serve hot with butter.

Notes

Adapted from Justin Wilson’s cracklin’ cornbread baked in a hot cast-iron skillet.