Pork Rind Cornbread
classic | comfort food | dessert | Easy | Picnic | Side | southern | summer
- • 3/4 cup Southern Recipe Original Pork Rinds, finely ground
• 3 tsp. bacon drippings or vegetable oil
• 2 cups buttermilk
• 1 large egg
• 1 cup white cornmeal
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
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, baking soda, and salt.
Pour batter into muffin pan. Bake at 425°F for 12-15 minutes. Serve with butter.