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Pig Skin Cornbread

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By Betty Crocker Kitchens
Updated Dec 15, 2005
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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
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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

  • Step 
    1
    Heat oven to 425°F. Heat shortening in 10-inch ovenproof skillet or square baking pan, 9x9x2 inches, in oven 3 minutes.
  • Step 
    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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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