Pulled Pork Cornbread

Course Bread, Side Dish

Cuisine American, Southern

Keyword pulled-pork-cornbread, pulled-pork-stuffed-cornbread

Prep Time 15

Cook Time 35

Cooling time 5

Total Time 55

Servings servings

Calories 505kcal

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 cornbread batter. (If using a baking dish, you can spray with nonstick cooking spray).
In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder. Add green onion, mix well.
In a separate bowl, whisk together remaining melted butter, cream corn, buttermilk and eggs until fully blended.
Add the wet mixture to dry ingredients mixing with a large spoon or spatula until fully combined. Pour 1/2 of batter evenly into the skillet.
Top with 3/4 cup shredded cheese and arrange the pulled pork over the cheese leaving a 1/2-inch border along the edge, Drizzle pulled pork with BBQ sauce. (Eyeball amount)
Sprinkle 3/4 cup cheese over the pulled pork, then spread remaining batter on top. Sprinkle with reserved 1/2 cup cheese.
Transfer to the preheated oven and bake for 35 minutes or until a toothpick inserted into the cornbread portion shows moist crumbs.
Let stand for 5 minutes, then slice and serve.
Store leftovers in an airtight container, chilled.

- Cornbread: Don't be intimidated by the ingredient list. This recipe begins with made-from-scratch cornbread batter and the ingredients are pantry staples. If you feel the need to adapt, you could use a boxed cornbread mix like Martha White. You'll need a double batch, one 6 or 8 ounce packet won't make enough.

- Cheese: You can use any variety of cheese that you enjoy. Cheddar cheese, monterey jack cheese, pepper jack cheese or mild colby cheese.

- Spice: You could add diced fresh or pickled jalapeños to the batter for spice.

- Barbecue Sauce: I highly recommend using a thicker bbq sauce for this recipe to prevent the filling from becoming too gooey. I never measure the BBQ sauce for this recipe, think along the lines of a light drizzle, not over the top. Remember, you can always serve additional on the side.

- Leave a Border: It's best to leave a 1/2-inch border around the edge when stuffing the center with the barbecue pork mixture. Doing so allows the top layer of batter to seal the edges while baking.

- Serving Options: This cornbread goes particularly well with pinto beans and ham and bean soup. If you'd like to turn this cornbread into an entrée, homemade Southern Style Coleslaw is a tasty side dish option.