Pig Skin Cornbread

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.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

9

servings

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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Zip up the cornbread flavor with barbecue, hot or red hot-flavored pork skins.
Success
If you have a well-seasoned cast-iron skillet, definitely use it for a crispy and beautiful golden brown top.

Nutrition Information:

1 Serving (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*:
    Exchanges:
    • 2 1/2 Starch;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.