Ingredients
6
6 servings
- •1 cup cornmeal
- •1 teaspoon salt
- •0.5 teaspoon baking soda
- •1 tablespoon shortening
- •1 cup pork cracklings (fried pork skins)
- •1 large egg
- •1 jalapeno pepper, seeded and minced
- •1 cup buttermilk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
- Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes. Drain, and reserve.
- Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
- Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 254
- Carbohydrate: 20g
- Fat: 12g
- Fiber: 1g
- Protein: 14g
- Sugar: 3g
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