Ingredients

• 1 cup cornmeal
• 1 teaspoon salt
• 0.5 teaspoons baking soda
• 1 tablespoon shortening
• 1 cup pork cracklings , fried pork skins
• 1 large egg
• 1 jalapeno pepper , seeded and minced
• 1 cup buttermilk

Instructions

1. 1 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.
2. 2 Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes; drain.
3. 3 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.
4. 4 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.

Nutrition per serving