PIG SKIN CORNBREAD

Pig Skin Cornbread image

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.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

Previous Next

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:

Heat oven to 425°F. Heat shortening in 10-inch ovenproof skillet or square baking pan, 9x9x2 inches, in oven 3 minutes.
Stir together buttermilk, butter and eggs in large bowl. Stir in remaining ingredients except skins just until moistened. Stir in skins. Pour into skillet.
Bake 20 to 25 minutes or until golden brown. Serve hot.

Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 10 mg, Fat 3, Fiber 1 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 550 mg