Skillet Cornbread With Cracklins

Name: Skillet Cornbread with Cracklins (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Heirloom Cornmeal (Jimmy Red or similar); 1/2 cup Fine Stone-Ground Wheat Flour; 2 tbsp Demerara Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Sea Salt; 3/4 cup Cultured Buttermilk; 1/4 cup Clarified Butter; 2 Large Eggs; 8 oz Iberico Pork Belly; 1/4 cup Raw Honey; 1 Chipotle Pepper in Adobo Sauce - minced

⏱1h 30m

👥6 servings

🔥450 cal

Hard

🍽️American

🥗Keto

A sophisticated take on skillet cornbread, featuring heirloom cornmeal, intensely flavorful Iberico pork cracklins, and a drizzle of smoky-sweet chipotle honey. This dish is designed to impress.

1 cup Heirloom Cornmeal (Jimmy Red or similar)

1/2 cup Fine Stone-Ground Wheat Flour

2 tbsp Demerara Sugar

1 tbsp Baking Powder

1/2 tsp Baking Soda

See all 12 ingredients ↓

(0 reviews)

⏱1h 30m

👥6 servings

🔥450 cal

Hard

🍽️American

🥗Keto

A sophisticated take on skillet cornbread, featuring heirloom cornmeal, intensely flavorful Iberico pork cracklins, and a drizzle of smoky-sweet chipotle honey. This dish is designed to impress.

#cornbread #pork #skillet #heirloom #gourmet #chipotle

Instructions

Prepare Chipotle Honey: Combine honey and minced chipotle pepper in a small saucepan. Heat gently over low heat for 5 minutes, stirring occasionally. Remove from heat and let cool.
Preheat oven to 425°F (220°C). Place Pork Belly in a cold skillet and cook over medium heat, rendering the fat until deeply crispy and golden brown. Remove cracklins and set aside, reserving 2 tablespoons of rendered pork fat in the skillet.
In a large bowl, whisk together all Cornbread Batter ingredients until just combined. Do not overmix.
Pour batter into the skillet with the reserved pork fat. Sprinkle cracklins evenly over the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
Drizzle with Chipotle Honey before serving.

Ingredients

Cornbread Batter
1 cup 120 g Heirloom Cornmeal (Jimmy Red or similar)
1/2 cup 60 g Fine Stone-Ground Wheat Flour
2 tbsp 25 g Demerara Sugar
1 tbsp 15 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1 tsp 5 mL Sea Salt
3/4 cup 180 mL Cultured Buttermilk
1/4 cup 60 mL Clarified Butter
2 100 g Large Eggs
Cracklins
8 oz 225 g Iberico Pork Belly
Chipotle Honey
1/4 cup 60 mL Raw Honey
1 5 g Chipotle Pepper in Adobo Sauce - minced

Equipment

10-inch Cast Iron Skillet
Large Bowl
Whisk
Small Saucepan

Instructions

Prepare Chipotle Honey: Combine honey and minced chipotle pepper in a small saucepan. Heat gently over low heat for 5 minutes, stirring occasionally. Remove from heat and let cool.
Preheat oven to 425°F (220°C). Place Pork Belly in a cold skillet and cook over medium heat, rendering the fat until deeply crispy and golden brown. Remove cracklins and set aside, reserving 2 tablespoons of rendered pork fat in the skillet.
In a large bowl, whisk together all Cornbread Batter ingredients until just combined. Do not overmix.
Pour batter into the skillet with the reserved pork fat. Sprinkle cracklins evenly over the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
Drizzle with Chipotle Honey before serving.

Nutrition per serving

Calories 450