Corn, bell peppers, garlic and pig skins make this one an instant hit! Serve it when your regular recipe just won't do.
Yield: 9 servings
High Altitude (3500-6500 ft) Increase buttermilk to 1 1/4 cups. Decrease butter to 1/4 cup. Bake 9-inch pan 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 Information: 1 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.
Recipe and photo credit: Betty Crocker 2008/TM General Mills