Recipe Details
Ingredients
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1cupcornmeal
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1teaspoonsalt
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½teaspoonbaking soda
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1tablespoonshortening
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1cuppork cracklings (fried pork skins)
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1largeegg
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1jalapeno pepper, seeded and minced
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1cupbuttermilk
Cooking Directions
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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.
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Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes. Drain, and reserve.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories254 | |
| % Daily Value * | |
| Total Fat 12g |
15% |
| Saturated Fat 4g |
19% |
| Cholesterol 53mg |
18% |
| Sodium 1289mg |
56% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 1g |
4% |
| Total Sugars 3g |
|
| Protein 14g |
27% |
| Vitamin C 1mg |
2% |
| Calcium 53mg |
4% |
| Iron 1mg |
7% |
| Potassium 113mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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