Pig Skin Cornbread
Corn, bell peppers, garlic and pig skins make this one an instant hit! Serve
it when your regular recipe just won't do.
- 1 tablespoon shortening
- 1 cup buttermilk
- 1/2 cup butter or margarine, melted
- 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 sugar
tablespoon chopped red bell pepper
- 1 tablespoon chopped green bell pepper
- 1 1/2 teaspoons chopped garlic
- 2 cups coarsely broken pig skins
- Heat oven to 425 degrees F.
- Heat shortening in 10-inch ovenproof skillet or 9-inch square baking pan, in
oven 3 minutes.
- Stir together buttermilk, butter and eggs in large bowl.
- Stir in remaining ingredients except skins just until moistened.
- Stir in skins. Pour into skillet.
- Bake for 20 to 25 minutes or until golden brown.
- Serve hot.
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.
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