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Pulled Pork Stuffed Cornbread
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Pulled Pork Stuffed Cornbread

Course Bread, Side Dish
Cuisine American
Keyword cornbread-recipes, pulled-pork-stuffed-cornbread, stuffed-cornbread-recipes
Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 5 minutes
Total Time 55 minutes
Servings 10 servings

Ingredients

  • ½ cup salted butter melted and divided
  • 2 ½ cups plain yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder, plus 1 tsp
  • 1 ½ 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

Instructions

  • 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 ½ of batter evenly in skillet.
  • Top with ¾ cup shredded cheese and pulled pork. Leave a ½ inch border along the edge, to provide opportunity for the batter to seal the edges. Drizzle pork with BBQ sauce. (Eyeball amount)
  • Sprinkle ¾ cup cheese over pork, then spread remaining batter on top. Sprinkle with reserved ½ 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.