Pig Skin Cornbread

  • Prep 20 min
  • Total 45 min
  • Servings 9

Ingredients

  • 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 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

Steps

  • 1
    Heat oven to 425°F. 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.

  • 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 Facts

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