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Pulled Pork Stuffed Cornbread

5 from 5 votes

Ready for some crazy good flavor in a fun-to-make and delicious-to-eat dish? Check out this Pulled Pork Stuffed Cornbread. Light and moist cornbread is stuffed with a savory layer of pulled pork, making this cornbread one for the record books! Hungry? Read on and I, Chef Jenn, will show you how to make this ahh-mazing stuffed cornbread recipe perfectly every time!

pulled pork stuffed cornbread on a black plate

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This fun recipe blends the best of pulled pork with flavorful cornbread. They’re a perfect match, and this bakes up easily and is so tasty, it’ll disappear in seconds!

What You Need To make Pulled Pork Stuffed Cornbread

For the filling:

  • Leftover pulled pork
  • Olive oil or butter
  • Onion
  • Red bell pepper
  • Sharp cheddar cheese

For the cornbread:

  • All purpose flour
  • Cornmeal
  • Baking powder
  • Salt and pepper
  • Eggs
  • Buttermilk
  • Butter
  • Cooking spray

How To Make This Easy Stuffed Cornbread Recipe

When making cornbread, you usually just get the batter into your dish and bake it. There’s an extra step to this recipe to make the filling, but other than that it’s not so different. Here’s how to do it:

  1. Sautee the diced onions in a tablespoon of butter or olive oil until they’re cooked through. About 5 minutes.
  2. Add the diced bell pepper and cook an additional minute.
  3. Let this mixture cool slightly, then mix it with the pulled pork and cheddar cheese.
  4. For the cornbread, combine the flour, cornmeal, and baking powder in a medium-size bowl.
  5. In a second bowl, whisk the eggs and buttermilk together. Add the melted butter.
  6. Combine the wet and dry ingredients.

To assemble:

  1. Spray an 8 x 8 baking dish or casserole pan with cooking spray, or use a well-seasoned cast iron pan.
  2. Add about half of the cornbread batter to the bottom of the baking dish. Smooth it out with an offset spatula.
  3. Top with the pulled pork mixture, spreading it around in an even layer with your offset spatula. Be careful not to push it too far into the bottom cornbread layer.
  4. Top with the remaining cornbread mixture and pop it into a preheated 375-F oven for about 20-25 minutes or until it is golden brown and the filling is bubbly around the edges. Cook it on a rack in the middle of then oven so the bottom doesn’t get too brown.
pulled pork stuffed cornbread

How To Tell if PUlled POrk Stuffed Cornbread is Cooked

Normally, you’d stick a knife or toothpick into the cornbread and pull it out looking for crumbs and uncooked cornbread that is sticking to it, as an indication that it isn’t cooked.

With this cheesy stuffed cornbread, it’s a bit harder to tell because of the moist mixture in the middle.

You may see your cornbread has cracked on top, and some of the filling is bubbling through. That’s a good indication that it is cooked.

Basically, I wait until the top is golden brown and that the sides are a bit darker golden brown. Adding the pulled pork layer while still warm will help the cooking process.

Why Did My Cornbread Crack?

Cornbread can crack on the top if the oven is too hot – this causes a crust to quickly form on the top of the cornbread while the rising dough underneath pushes up and cracks the crust.

However, with this recipe, we’re using a moist filling. This added moisture needs to escape the cornbread and can rise up causing the surface to crack. Don’t worry about it – it’s part of the rustic charm of this dish! Plus, it’s a nice tease to see all that porky goodness inside!

Chef Jenn’s Tips

  • This delish buttermilk cornbread recipe is fabulous and moist, but if you don’t have buttermilk you can mix 1/4 cup of sour cream with 3/4 cups of milk. This will get you close to the flavor and texture of real buttermilk.
  • Spice things up with half of a jalapeno – chop it up finely and add it with the bell pepper to the pulled pork filling.
  • Switch up the cheese! I love sharp cheddar for the flavor boost to the pork, but you can use your favorite cheese.
  • No pulled pork? You can swap the pork for chicken or smoked brisket in this recipe, or dice up smoked sausage. Get creative – there are a lot of possibilities!
  • If your cornbread starts to get too brown on top, just cover the top loosely with a piece of foil – shiny side up!

What To Serve With Pulled Pork Stuffed Cornbread

This recipe is the perfect use of leftover pulled pork, and because it is meaty and carby, it pairs so well with so many dishes!

You can serve it with all your favorite smoked dishes, including Smoked Turkey Thighs, Smoked Meatballs, or Smoked Meatloaf. Or, pair it with a Blackstone Griddled steak. A nice wedge of this cornbread will also pair perfectly with a savory soup like this Tortellini & Chicken Soup, or lighten things up with a salad. Of course, cornbread and chili is a perfect match!

pulled pork stuffed cornbread on a black plate

Can You Freeze Stuffed Cornbread?

Yes! You can freeze this tasty buttermilk cornbread – just chill it thoroughly and then wrap it tightly in plastic wrap, then pop it into a zipper-top bag. Freeze it for up to 3 months.

Thaw it and pop it in a low oven or the microwave for a few seconds to warm it up, and enjoy!

Frequently Asked Questions

How long does it take to make stuffed cornbread with pulled pork?

You can be eating this dish in about 45 minutes! Or, prepare the pulled pork filling ahead of time and then just make the batter before you are ready to eat. It cooks in about 25 minutes, so it doesn’t take long at all.

What if my cornbread cracks on top?

That’s OK! That’s just the moisture from the pulled pork layer pushing its way to the top. It’ll still be delicious!

Can I turn this into stuffed cornbread muffins?

You sure can! Follow the same layering pattern: start with batter, then filling, then batter. Try to keep the filling in the center. Then, you’ll need to reduce the baking time, and that’ll depend on the size of your muffin pan. Keep an eye on them and check them after about 15 minutes.

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Step By Step Process

pulled pork stuffed cornbread
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5 from 5 votes

Pulled Pork Stuffed Cornbread

Moist and filled with a savory porky layer, this Pulled Pork Stuffed Cornbread is so good and so different, everyone will want seconds!
Course Appetizers
Cuisine American
Keyword BBQ, corn, cornbread, ground pork, pulled pork, pulled pork stuffed cornbread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 443kcal

Equipment

Ingredients

For the pulled pork layer:

  • 2 cups pulled pork unsauced
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 cup shredded cheddar cheese

For the batter:

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup melted butter

Instructions

For the filling:

  • Heat a medium-sized skillet over medium-high heat. Add the oil and cook the onions until they're soft and translucent, about 5 minutes.
  • Add the diced bell pepper and cook an additional minute.
  • Let this mixture cool slightly, then mix it with the pulled pork and cheddar cheese.

For the batter:

  • For the cornbread, combine the flour, cornmeal, salt, pepper, and baking powder in a medium-size bowl.
  • In a second bowl, whisk the eggs and buttermilk together. Add the melted butter.
  • Combine the wet and dry ingredients.

To assemble:

  • Spray an 8 x 8 baking dish or casserole pan with cooking spray, or use a well-seasoned cast iron pan.
  • Add about half of the cornbread batter to the bottom of the baking dish. Smooth it out with an offset spatula.
  • Top with the pulled pork mixture, spreading it around in an even layer with your offset spatula. Be careful not to push it too far into the bottom cornbread layer.
  • Top with the remaining cornbread mixture and pop it into a preheated 375-F oven for about 20-25 minutes or until it is golden brown and the filling is bubbly around the edges.
  • Let cool a bit, slice, and serve!

Nutrition

Serving: 1piece | Calories: 443kcal | Carbohydrates: 41g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 895mg | Potassium: 188mg | Fiber: 3g | Sugar: 11g | Vitamin A: 985IU | Vitamin C: 14mg | Calcium: 270mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn

5 thoughts on “Pulled Pork Stuffed Cornbread”

  1. 5 stars
    OMG – I’ve got some leftover pulled pork in my freezer. I think it is definitely time to defrost it. What a great idea for the holiday table this year.

    Reply

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