Pig Skin Cornbread

 

1

tablespoon shortening

1

cup buttermilk

1/2

cup butter or margarine, 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 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

• 1 Heat oven to 425ºF. Heat shortening in 10-inch ovenproof skillet or square baking pan, 9x9x2 inches, in oven 3 minutes.
• 2 Stir together buttermilk, butter and eggs in large bowl. Stir in remaining ingredients except skins just until moistened. Stir in skins. Pour into skillet.
• 3 Bake 20 to 25 minutes or until golden brown. Serve hot.