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Pig Skin Cornbread

At least 45 cornbread recipes are in the kitchen where this one came from. Corn, bell peppers, garlic and pig skins make this one an instant hit! Serve it when your regular recipe just won't do.

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 9

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
180 ),
% Daily Value
Total Fat
20 g
20 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
10 mg
10 %;
Sodium
550 mg
550 %;
Total Carbohydrate
40 g
40 %
(Dietary Fiber
1 g
1 %
),
Protein
11 g
11 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
2 1/2 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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