Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (150g) pork cracklings, roughly chopped

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk together until well mixed.
  3. In another bowl, beat the eggs, then add buttermilk and vegetable oil. Whisk until frothy.
  4. Slowly add the wet mixture to the dry ingredients. Stir gently with a spatula until just combined.
  5. Fold in the chopped pork cracklings until evenly distributed in the batter.
  6. Heat the cast-iron skillet in the oven with a small amount of oil until hot (about 5 minutes).
  7. Pour the batter into the hot skillet and bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  8. Allow the cornbread to cool slightly before cutting into wedges. Serve warm.