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
- 1⅓ cups whole buttermilk, room temperature
- 2 large eggs, room temperature
- 1 cup shredded extra-sharp Cheddar cheese, divided
- Garnish: chopped green onion
- Preheat oven to 425°.
- In the work bowl of a food processor, pulse 5 cups pork rinds until finely ground.
- Trim, seed, and finely chop 1 Fresno chile. Cut remaining Fresno chile into ¼-inch-thick slices; remove seeds.
- 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.
- 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.
- In a large bowl, whisk together flour, cornmeal, baking powder, garlic powder, salt, and baking soda. Stir in ¾ cup cheese. 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.
- 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.
- 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.