Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::6
Ingredients
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1 cup cornmeal
1 teaspoon salt
½ 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
Directions
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.
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.