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!
Servings: 8 servings
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
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.
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!
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