Preheat your oven to 425 degrees Fahrenheit. This is crucial for achieving that crispy crust. While the oven warms up, grab a cast-iron skillet and place ¼ Cup Butter inside it. Pop the skillet into the oven to melt the butter. This step not only melts the butter but also preheats the skillet, helping create that delightful crust.
After about five minutes, check that the butter has melted. Remove the skillet carefully using oven mitts; it will be extremely hot! Set it aside to cool slightly while you prepare the batter.
In a large mixing bowl, combine 2 Cups Self Rising Cornmeal, ½ Cup All Purpose Flour, 2 ½ Cups Buttermilk, 2 large Eggs, 1 Tablespoon Hot Sauce, and 1 teaspoon Kosher Salt. Stir everything together until it’s well mixed; the batter should be smooth without any lumps.
Now, let’s talk about the 1 Cup Pork Cracklins. Using a rolling pin, crush them into tiny pieces—about the size of a pencil eraser. This step is very important! Too large, and they won’t integrate well into the batter. Add these crushed cracklins to your batter and mix until evenly distributed.
Once the batter is ready, carefully add it into the hot skillet. It’s okay if it’s not perfectly smooth on top; just get it in there quickly so it can start cooking. The sizzle you hear as it hits the hot butter is music to your ears!
Slide the skillet back into the preheated oven and bake for 25 to 30 minutes. Keep an eye on it! You’re looking for a golden brown top and a toothpick inserted into the center to come out clean.
When it's done, remove the skillet from the oven (remember, it’s still very hot!). Let the cornbread cool for a few minutes before slicing. This allows it to set up nicely, making it easier to cut.
Slice into wedges and serve warm. Trust me, your guests will be raving about the crispy edges and soft center!
Enjoy your delicious Cracklin Cornbread as a side dish or a tasty snack!
