Cracklin’ Jalapeño Cornbread

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). In a bowl, mix together the cornmeal, salt, and baking soda; set aside. Put the shortening in a 9-inch cast iron skillet and place it in the preheated oven until the skillet is hot and the shortening has melted.

2. 2

   Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes; drain.

3. 3

   Meanwhile, beat the egg in a bowl with the jalapeño pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture just until moistened; pour the batter into the preheated skillet.

4. 4

   Bake in the preheated oven until the top is brown and feels firm to the touch, 30 to 40 minutes. Turn it out onto a serving plate and cut into wedges; serve immediately.

• Calories 355.65 kcal Moderate
• Protein 26.44 g Good Source
• Carbs 24.47 g Moderate
• Total Fat 17.7 g High
• Saturated Fat 6.53 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 71.54 mg High
• Sodium 740.89 mg High
• Fiber 3.1 g Moderate
• Sugar 2.64 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 55.63 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 162.81 mg Low Source
• Vitamin A 32.47 mcg_rae Low Source
• Vitamin C 3.19 mg Low Source
• Vitamin D 0.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽