Barbecue Pork-Stuffed Cornbread Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
8 Servings
Ingredients
1 ¼ cups buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
2 large eggs
¼ cup unsalted butter, melted, plus more for brushing the pan
1 cup shredded cheddar cheese
1 cup pulled pork
¼ cup barbecue sauce
Directions
Preheat the oven to 425 F.
In a large bowl mix together the buttermilk and cornmeal. Let sit for 10 minutes.
Add the flour, baking powder, baking soda, salt, sugar, garlic powder, and onion powder and mix until combined.
Mix in the eggs and melted butter until the batter is combined and smooth.
Add in the shredded cheddar and mix until just incorporated. Set aside.
In a small bowl, mix together the pulled pork and barbecue sauce until the pork is coated. Set aside.
Brush the bottom and sides of a 9-inch cast iron skillet with melted butter.
Spread half of the cornbread batter in the bottom of the skillet.
Evenly top with the barbecue pork, keeping about an inch border around the edge.
Dollop the remaining cornbread batter over the pork, then gently spread until it evenly covers the pork.
Bake in the preheated oven for 20 to 25 minutes, until golden.
Cut and serve.