Cracklin Cornbread Sticks

Cracklin Cornbread Sticks

Some like it hot, and they’ll be the ones who go for these cornsticks spiked with hot sauce and cracklins.

Cracklin' Cornbread Sticks
Makes about 14
  • 4 tablespoons bacon drippings, melted and divided
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 large egg, lightly beaten
  • 2 teaspoons hot sauce
  • ¾ cup hot sauce cracklins,* finely chopped and divided
  • Hot sauce, to serve
  1. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with 2 tablespoons bacon drippings. Place pans in oven to preheat for 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, and salt. In a small bowl, whisk together buttermilk, egg, hot sauce, and remaining 2 tablespoons bacon drippings. Make a well in center of dry ingredients; stir in buttermilk mixture and ½ cup chopped cracklins just until combined.
  3. Carefully remove hot pans from oven. Sprinkle wells with remaining ¼ cup chopped cracklins. Divide batter among prepared wells.
  4. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with hot sauce, if desired.
*We used Golden Flake.



Also known as pork rinds, cracklins can be found on the snack food aisle of the grocery store.


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