Directions:
- Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted.
- Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet.
- Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.28 Kcal (1433 kJ) | ||
| Calories from fat | 193.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 75.15mg | 25% | |
| Sodium | 1463.85mg | 61% | |
| Potassium | 352.27mg | 7% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 300.82 Kcal (1259 kJ) | ||
| Calories from fat | 169.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 33% | |
|---|---|---|---|
| Cholesterol | 66.05mg | 25% | |
| Sodium | 1286.52mg | 61% | |
| Potassium | 309.59mg | 7% | |
| Total Carbs | 16.11g | 6% | |
| Sugars | 2.06g | 9% | |
| Dietary Fiber | 1.31g | 6% | |
| Protein | 16.19g | 37% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 49.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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