Not-So “Cracklin” Cornbread

Photo by Kieran Wagner

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8 servings

  • 1 cup cornmeal
  • 1 cup semolina flour
  • 1 cup pork stock (vegetable or chicken will also work)
  • 1 cup whole milk
  • 1 egg
  • 1 tablespoon butter
  • 1 ½ teaspoon baking powder
  • 1 tablespoon honey
  • ½ cup pig skin, finely minced
  • Salt to taste
  1. In a saucepan, combine half the milk, half the stock, honey, and the butter.
  2. Heat over medium heat until the butter is completely melted.
  3. In a mixing bowl combine the two flours and baking powder and whisk until fully incorporated.
  4. In a separate mixing bowl combine the remaining milk, stock, and egg and whisk until combined, then slowly whisk in the heated milk until fully incorporated.
  5. Add the flour and pig skin to the milk mixture and gently whisk until just incorporated. Salt to taste, transfer to a storage container and refrigerate until chilled.
  6. Remove from the fridge once cooled and stir the mixture gently.
  7. Over medium-high heat cook the cornbread in batches in a Japanese takoyaki pan or Danish ebelskiver pan, flipping as necessary to create a nice golden brown crust.* Serve immediately.


*TLP recommends that if you don’t have one of these specialty pans, cook the cornbread as a cake in your favorite cast iron skillet, using the method in this cornbread recipe from our archives.
  • from Chefs Caleb Shriver and Phillip Perrow of Dutch & Company, Richmond, Virginia

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