This Pulled Pork Stuffed Cornbread is packed with flavor. It’s a spectacular side dish option certain to elevate soups, stews or a simple bowl of pinto beans.
Pulled Pork Stuffed Cornbread
North Carolina is famous for smoked pulled pork cooked low and slow. This stuffed cornbread recipe is a fantastic way to use a small bit of leftover pulled pork that’s too little to make a full family meal but, too much to waste. Utilizing leftovers in a different way is the sort of dish that’s better known as a “round two” meal option at our house. Leftovers rock.
Tips for Making Pulled Pork Cornbread
- Don’t be intimadated by the ingredient list. This recipe begins with made-from-scratch cornbread batter and the ingredients aren’t fancy. The result is amazing, though.
- You can use a different variety of cheese, utilizing cheddar, monterey jack, pepper-jack for kick or mild colby. Use whatever flavor you like and, have on hand.
- I never measure the BBQ sauce for this recipe. I do recommend that you try to use a thicker style sauce, so as not to make the pulled pork filling too wet and gooey. Just eyeball it, and you’ll be good to go. Remember, you can always serve additional on the side, if you like.
- It’s helpful to leave a 1/2 inch border around the edge when stuffing the center with the BBQ sauce drizzled pork. This will allow the top layer of batter to seal the edges while baking.
- If you’d like to turn this cornbread into an entrée, homemade southern-style cole slaw is a fabulous side dish to serve with it.
- When testing for doneness, test the cornbread portion only with a toothpick or skewer, looking for moist crumbs left behind.
- This cornbread goes particularly well with pinto beans and ham and bean soup.
Other Cornbread Recipes to Try
Cornbread has many variations. Whether you enjoy a slightly sweet honey cornbread or cornbread that’s turned into a breakfast rock sta in the form of a sausage cornbread quiche. For the Mexican food fans at your table, you can never go wrong with stuffed Mexican cornbread. You may also enjoy these fried cornbread hoe cakes from Deep South Dish drizzled with syrup or honey at any meal.
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Helpful Kitchen Items:
Pulled Pork Stuffed Cornbread
- 1/2 cup salted butter melted and divided
- 2 1/2 cups plain yellow cornmeal
- 1 cup all purpose flour
- 1 Tbsp baking powder, plus 1 tsp
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 2 cups shredded colby-jack cheese divided
- 1 small bunch green onions thinly sliced
- 1 14.5 oz can cream style corn
- 1 cup buttermilk (not fat free)
- 3 large eggs
- 2 cups pulled pork
- barbecue sauce i.e. Sweet Baby Rays
- Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar size baking dish with 1-2 tsp melted butter. Reserve remaining for batter.
- In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder. Add onion, mix well.
- In a separate bowl, whisk together remaining melted butter, cream corn, buttermilk and eggs until fully blended.
- Add wet to dry ingredients mixing with a large spoon or spatula until fully combined. Spread 1/2 of batter evenly in skillet.
- Top with 3/4 cup shredded cheese and pulled pork. Leave a 1/2 inch border along the edge, to provide opportunity for the batter to seal the edges. Drizzle pork with BBQ sauce. (Eyeball amount)
- Sprinkle 3/4 cup cheese over pork, then spread remaining batter on top. Sprinkle with reserved 1/2 cup cheese.
- Bake for 35 minutes or until a toothpick inserted into the cornbread portion shows moist crumbs.
- Cool for 5 minutes, cut and serve.
- Store leftovers in an airtight container, chilled.