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!

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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

• 8 x 8 baking dish (or something similar in size)
• Offset spatula

For the filling:

• Leftover pulled pork – Leftover pulled pork works great. Store-bought or homemade both work. Reheat it slightly before assembling so it mixes easily with the other ingredients.
• Olive oil or butter – I use butter for richer flavor. Salted or unsalted butter both work. Olive oil works if you prefer lighter flavor.
• Onion – Yellow or white onion works. Red onion is too sweet for this dish.
• Red bell pepper – Any color bell pepper works, but red adds the best sweetness.
• Sharp cheddar cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.

For the cornbread:

• All purpose flour – Holds the cornbread together; a gluten-free blend works as a safe substitute.
• Cornmeal – Use finely ground yellow cornmeal, not coarse cornmeal or cornmeal mix. Coarse cornmeal won’t give the same texture.
• Baking powder – Check the expiration date or the cornbread won’t rise properly.
• Salt and pepper – I use kosher salt. Freshly cracked black pepper tastes best, but pre-ground works.
• Eggs – Large eggs. Extra large works without adjustment.
• Buttermilk – Use real buttermilk. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, stir, and let it sit for 5 minutes before using.
• Butter – Melted. Salted or unsalted both work.
• Cooking spray – Helps prevent sticking; you can also grease the pan with butter.

How To Make This Easy Stuffed Cornbread Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by making the filling. Heat a tablespoon of butter or olive oil in a skillet over medium heat and sauté the diced onions for about 5 minutes, or until they are soft and translucent. I like using a small sauté pan with sloped sides because it makes stirring and tossing the vegetables much easier.

Add the diced bell pepper and cook for another minute until it softens slightly.

Let the mixture cool for a few minutes, then combine it with the pulled pork and shredded cheddar cheese in a bowl. A flexible silicone mixing bowl is handy here because you can fold everything together without making a mess.

Next, prepare the cornbread batter. In a medium bowl, combine the flour, salt, pepper, cornmeal, and baking powder. I like to run dry ingredients through a small hand sifter to keep the batter light and lump free.

In a second bowl, whisk the eggs and buttermilk together, then stir in the melted butter. A small gravy whisk works beautifully for blending wet ingredients smoothly.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix or the cornbread can become dense.

To assemble the cornbread, spray an 8 x 8 baking dish or casserole pan with cooking spray. A well seasoned cast iron skillet also works beautifully and gives the cornbread delicious crispy edges.

Spread about half of the cornbread batter into the bottom of the prepared dish. I like using a small offset spatula because it helps create an even layer without tearing the batter.

Add the pulled pork mixture on top and gently spread it into an even layer with the offset spatula. Try not to push it too deeply into the batter so the layers stay nicely defined.

Spread the remaining cornbread batter over the filling, smoothing the top gently.

Bake in a preheated 375°F oven for about 20 to 25 minutes, or until the top is golden brown and the filling is bubbling around the edges. I like placing the pan on the center rack using an oven rack guard so the bottom does not overbrown.

Let the stuffed cornbread cool for a few minutes before slicing. Serve warm and enjoy every cheesy, savory bite.

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!

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