Corn, bell peppers, garlic and pig skins make this one an instant hit! Serve Pig Skin Cornbread when your regular recipe just won't do.
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.
Yield: 9 servings
High Altitude (3500-6500 ft) Increase buttermilk to 1 1/4 cups. Decrease butter to 1/4 cup. Bake 9-inch pan for 28 to 33 minutes.
Nutrition Information: 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*: Vitamin A 12 %; Vitamin C 4 %; Calcium 10 %; Iron 10 %
Exchanges: 2 1/2 Starch; 1/2 Medium-Fat Meat; 3 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker