Pig Skin Cornbread Recipes

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PIGS IN A CORNBREAD BLANKET RECIPE - (4.5/5)



Pigs in a Cornbread Blanket Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1 cup buttermilk
1 egg, beaten
1/4 cup oil
2 cups shredded extra-sharp cheddar cheese
3 -4 hot dogs, cut into 12 (1-1/4") pieces

Steps:

  • Preheat the oven to 350°F. Coat each cup of a 12-cup muffin pan with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium-size bowl. Whisk together the buttermilk, egg, and oil in another small bowl. Whisk the wet mixture into the dry mixture until smooth. Fold in the cheese, and then divide the mixture evenly among the 12 cups of the muffin pan. Place 1 hot dog piece, vertically, into the center of each muffin and then bake for 15-20 minutes. Serve warm.

CRACKLING CORNBREAD



Crackling Cornbread image

Great comfort food, good with just a glass of milk, enjoy

Provided by RSTANZA

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon shortening
1 cup pork cracklings (fried pork skins)
1 egg
1 jalapeno pepper, seeded and minced
1 cup buttermilk

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
  • Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
  • Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 20.4 g, Cholesterol 52.8 mg, Fat 11.8 g, Fiber 1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 1288.5 mg, Sugar 2.5 g

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 By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

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

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