A soul food favorite, this Cracklin' Cornbread is crumbly with a crunchy crust embedded with pork cracklins. The cracklins add additional body and a ton of flavor. With few ingredients this bread is easy to make. The only step that requires a little skill is getting the proper consistency of the mix (batter). It should be thick enough to hold together loosely but not crumbly or soupy. When in doubt lean more toward a moist mixture rather than a dry one.
Cracklin cornbread goes well with any meat, poultry or fish. It compliments all traditional Southern vegetable dishes such as turnip/collard greens, black eyed peas or baked beans.
We've all had that late night hunger for a snack...but we don't want to cook anything and peanut butter and jelly sandwiches just do not sound appealing. A late night snack I learned from my dad is to crumble left-over cornbread into a glass of cold milk and eat with a spoon. It's quick and easy to make and is very filling. Of course, you have to have some left over cornbread and it seems we seldom have left over's from this cracklin cornbread recipe.