BBQ Pulled Pork Cornbread Casserole

• 1 (8.5-ounce) package cornbread mix
• 1/4 cup milk
• 1 large egg
• 2 cups shredded cooked pulled pork
• 1 cup BBQ sauce, divided
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Prepare cornbread according to package instructions with milk and egg.
3. 3 Spread half of the cornbread batter into a greased 9x13 inch baking dish.
4. 4 In a bowl, combine pulled pork, 1/2 cup BBQ sauce, red bell pepper, and onion. Spoon over cornbread layer.
5. 5 Dot the pork mixture with remaining cornbread batter.
6. 6 Bake for 25 minutes.
7. 7 Remove from oven and drizzle remaining 1/2 cup BBQ sauce over the top.
8. 8 Sprinkle with cheddar cheese and return to oven for another 10 minutes, or until cheese is melted and bubbly.
9. 9 Optional: Garnish with cilantro before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spatula

Variations

• Swap pulled pork for shredded chicken for a lighter option.
• Add a layer of baked beans for extra heartiness.

Substitutions

• If you don't have cornbread mix, use a homemade cornbread recipe.
• Substitute BBQ sauce with a smoky chipotle sauce for a different flavor profile.

Pairings

• Cornbread muffins
• Coleslaw
• Pickled okra

Nutrition

Tips

• Use leftover pulled pork from a previous meal to save time.
• For extra kick, add some diced jalapeños to the pork mixture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until heated through.

Serving Suggestions

• Serve with a fresh green salad and sweet tea for a classic Southern meal.
• Pair with coleslaw for a tangy crunch.

FAQ