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.
Pig Skin Cornbread
- Prep Time 20 min
- Total 45 min
- Servings 9
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. Heat shortening in 10-inch ovenproof skillet or square baking pan, 9x9x2 inches, in oven 3 minutes.
-
Step2Stir together buttermilk, butter and eggs in large bowl. Stir in remaining ingredients except skins just until moistened. Stir in skins. Pour into skillet.
-
Step3Bake 20 to 25 minutes or until golden brown. Serve hot.
Nutrition
380
Calories
20 g
Total Fat
11 g
Protein
40 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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