Recipe Image

Servings:

Pulled Pork Cornbread

A combination of homemade buttermilk cornbread batter with leftover smoked pull pork, jalapeños, and pepper jack cheese that is simply in a league of its own. Easy to prepare and a great way to use pulled pork leftovers.

Total Time

1hr

5.0

2 Ratings

Author: Smoky Ribs BBQ

Servings:

Ingredients

•

1 cup

Cornmeal

•

1 Tbsp

Granulated Sugar

•

3/4 cup

All-Purpose Flour

•

2 tsp

Baking Powder

•

2 tsp

Baking Soda

•

as needed

Salt

•

Eggs

•

1/3 cup

Butter , melted

•

1 1/2 cups

Buttermilk

•

Large Jalapeño Pepper

•

6 oz

Pulled Pork

•

1 cup

Pepper Jack Cheese

Cooking Instructions

Spray cast iron skillet with non-stick oil spray. Heat it in the oven at 425 degrees F (220 degrees C).

In a bowl, mix the Cornmeal (1 cup) , All-Purpose Flour (3/4 cup) , Granulated Sugar (1 Tbsp) , Baking Powder (2 tsp) , Baking Soda (2 tsp) , and Salt (as needed) .

In a bowl, whisk Eggs (2) , Butter (1/3 cup) , and Buttermilk (1 1/2 cups) .

Mix the wet ingredients into the dry ingredients. The mixture will come out lumpy.

Dice the Jalapeño Pepper (1) and mix into the batter.

Add and mix in leftover Pulled Pork (6 oz) .

Grate and mix in Pepper Jack Cheese (1 cup) .

Remove the skillet from the oven and transfer to the counter. Spoon cornbread batter into the hot cast iron skillet and bake for 20 to 25 minutes until golden brown on top and when a toothpick will come out clean.

Do a toothpick test in the middle. If it comes out clean, then its done.

10.

Let it set and cool off. Slide the cornbread out on a chopping board and slice. Enjoy!

Nutrition Per Serving

CALORIES

431

FAT

24.0 g

PROTEIN

15.2 g

CARBS

38.3 g