Chef James L. from Tennessee points out that true Southern Cracklin’ corn bread is made from white corn bread, ideally White Lily if you can find it. Yellow will work too, of course, but for that extra touch of authenticity, well, you know what to do.
Like all truly great things to eat, this is extremely simple. Start by preheating your oven to 450, and measuring out your (room temperature) ingredients. Add a tablespoon or so of bacon drippings or lard or butter to a 10-inch cast iron skillet:
Put the pan in the oven to heat while you make up your batter (you only want it there for a couple of minutes, so the fat doesn’t burn). Whisk together the dry ingredients:
Next, whisk together the wet ingredients:
Combine the two…
…and whisk until incorporated.
Lastly, whisk in the cracklings.
Remove the pan from the oven and pour in the batter. It will sizzle a bit. Turn down the heat to 350 and bake for 25 minutes until golden. Flip the bread out of the pan so the crispy side is up. Slice into wedges and serve.