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Pork Rind Cornbread

Recipe Tags:

classic | comfort food | dessert | Easy | Picnic | Side | southern | summer

Prep Time:

20 minutes




    Pork Rind Cornbread:

    • 3/4 cup Southern Recipe Original Pork Rinds, finely ground
    • 3 tsp. Bacon drippings or vegetable oil
    • 2 cups Buttermilk
    • 1 Egg
    • 1 cup Cornmeal
    • 2 Jalapeños, deseeded and diced
    • 1 tsp. Baking powder
    • 1 tsp. Baking soda
    • 1 tsp. Salt
    • Butter for serving


Preheat at 425°F oven.

Coat bottom and sides of a muffin pan with bacon drippings or vegetable oil.

Whisk together buttermilk and egg. Add cornmeal and pork rind, stirring well. Stir in baking powder, diced jalapeños, baking soda, and salt.

Pour batter into muffin pan. Bake at 425 °F for 12-15 minutes. Serve with butter.

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