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Cracklin’ Bread Recipe

Cracklin’ Bread is a southern bread that I have surprisingly never tasted. Cracklins are fried pork skin and fat. I needed some guidance so I used a recipe from Chloe’s Blog. I did not have a pone pan so I tried the recipe in a cast iron skillet, an egg mold and a muffin tin. They all came out great. I was able to buy the pork fat at my grocery store and then fried them in a skillet on the stove. When you hear the sound they make in the frying pan, you will know why they call them cracklins.

Prep: 10 minutes | Cook: 25 minutes | Serves: 8

Southern Cracklin' Bread


  • 1 cup pork cracklins
  • 2 cups fine ground corn meal
  • 2 tablespoons self rising flour
  • 1 teaspoon salt
  • pinch of sugar
  • 1 cups warm water (add more if needed)


  1. Preheat oven to 400°F. Grease the pone pan with some really sturdy grease like Crisco or lard.
  2. Chop cracklins. If you don’t like brown flecks in the bread, then grind the cracklins.
  3. In a large mixing bowl stir together the cracklins, corn meal, flour, salt and sugar. Add the water slowly, stirring until the mixture is the consistency of pancake batter.
  4. Pour into the pone pan, skillet or other pan, filling to the top. Bake until edges are brown and bread is crusty, 35-45 minutes. As soon as the bread is cool enough to handle, pop the pones out of the pan. Serve immediately while bread is hot.

Recommended Products

Here are some cornbread pans in a variety of shapes.

Divided Cornbread Pan corn shaped cornbread pan

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Author:   Category: vegetables, sides, bread  Tags: ,  

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