Pork Rind Cornbread

This pork rind-studded cornbread is loaded with cheese, fresh corn and peppers, and an extra dose of flavor from crispy bacon.

Pork Rind Cornbread
Makes 1 (10-inch) skillet
  • 6 cups pork rinds, divided
  • 2 Fresno chiles (about 1½ ounces)
  • 6 slices center-cut bacon, chopped
  • 1½ cups fresh yellow corn kernels, divided
  • ½ cup chopped green onion
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup shredded extra-sharp Cheddar cheese, divided
  • 1⅓ cups whole buttermilk, room temperature
  • 2 large eggs, room temperature
  • Garnish: chopped green onion
  1. Preheat oven to 425°.
  2. In the work bowl of a food processor, pulse 5 cups pork rinds until finely ground.
  3. Trim, seed, and finely chop 1 Fresno chile. Cut remaining Fresno chile into ¼-inch-thick slices; remove seeds.
  4. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  5. Add 1 cup corn, green onion, and finely chopped Fresno chile to skillet; cook, stirring frequently, until tender, about 3 minutes. Transfer corn mixture to a small bowl. Wipe skillet clean. Add oil to skillet; place pan in oven until hot, about 8 minutes.
  6. In a large bowl, whisk together flour, cornmeal, baking powder, garlic powder, salt, and baking soda. Stir in ¾ cup cheese.
  7. In a medium bowl, whisk together buttermilk and eggs. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in ground pork rinds, corn mixture, and half of bacon.
  8. Carefully remove skillet from oven, and pour batter over hot oil, smoothing top with a small offset spatula. Top with sliced Fresno chile, remaining 1 cup pork rinds, remaining ½ cup corn, and remaining ¼ cup cheese.
  9. Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool for 10 minutes. Sprinkle with remaining bacon. Garnish with green onion, if desired.