Ingredients
1
tablespoon shortening
1
cup buttermilk
1/2
cup butter or margarine, melted and cooled
3
eggs
2
cups cornbread mix
1
cup Gold Medal™ all-purpose flour
1/2
cup canned whole kernel corn, drained
1
tablespoon sugar
1
tablespoon chopped red bell pepper
1
tablespoon chopped green bell pepper
1 1/2
teaspoons chopped garlic
2
cups coarsely broken pig skins
Preparation
Heat oven to 425°F. Heat shortening in 10-inch ovenproof skillet or square baking pan, 9x9x2 inches, in oven 3 minutes.
Stir together buttermilk, butter and eggs in large bowl. Stir in remaining ingredients except skins just until moistened. Stir in skins. Pour into skillet.
Bake 20 to 25 minutes or until golden brown. Serve hot.
