Pulled Pork Stuffed Cornbread
Servings 10 servings
Calories 505kcal
Ingredients
- 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
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 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.
Nutrition
Serving: 1serving | Calories: 505kcal | Carbohydrates: 50g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1157mg | Potassium: 242mg | Fiber: 4g | Sugar: 9g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 3mg