Pig Skin Cornbread Recipes

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

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

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.