Pig Skin Cornbread

Corn, bell peppers, garlic and pig skins make this one an instant hit! Serve Pig Skin Cornbread when your regular recipe just won't do.

Yield: 9 servings

Ingredients

• 1 tablespoon shortening
• 1 cup buttermilk
• 1/2 cup butter, melted and cooled
• 3 eggs
• 2 cups cornbread mix
• 1 cup Gold Medal all-purpose flour
• 1/2 cup canned Green Giant whole kernel corn, drained
• 1 tablespoon granulated sugar
• 1 tablespoon chopped red bell pepper
• 1 tablespoon chopped green bell pepper
• 1 1/2 teaspoons chopped garlic
• 2 cups coarsely broken pig skins

Instructions

1. Heat oven to 425 degrees F.
2. Heat shortening in 10 inch ovenproof skillet or 9 inch square baking pan, in oven 3 minutes.
3. Stir together buttermilk, butter and eggs in large bowl.
4. Stir in remaining ingredients except skins just until moistened.
5. Stir in skins. Pour into skillet.
6. Bake for 20 to 25 minutes or until golden brown.
7. Serve hot.

Notes

High Altitude (3500-6500 ft) Increase buttermilk to 1 1/4 cups. Decrease butter to 1/4 cup. Bake 9-inch pan for 28 to 33 minutes.

Zip up the cornbread flavor with barbecue, hot or red hot-flavored pork skins.

If you have a well-seasoned cast-iron skillet, definitely use it for a crispy and beautiful golden brown top.

Nutrition

Per serving: Calories 380 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 10 g); Cholesterol 10 mg; Sodium 550 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g); Protein 11 g

Percent Daily Value*: Vitamin A 12%; Vitamin C 4%; Calcium 10%; Iron 10%

Exchanges: 2 1/2 Starch; 1/2 Medium-Fat Meat; 3 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker