BBQ Pork Cornbread Casserole

Some nights call for comfort food that doesn’t require a ton of fuss. This casserole hits that sweet spot—it’s hearty, satisfying, and comes together without complicated techniques or hard-to-find ingredients.

The combination of tender, saucy pork underneath a golden cornbread layer just works. It’s the kind of dish that makes your kitchen smell incredible and leaves everyone asking for seconds.

Perfect for busy weeknights or casual weekend dinners, this recipe transforms simple ingredients into something that feels special without the extra effort.

Why You’ll Love This Recipe

This casserole is genuinely easy to pull together, especially if you’re using leftover pork or a rotisserie shortcut. The cornbread topping bakes up fluffy and slightly sweet, creating a nice contrast with the tangy BBQ pork below.

It’s a complete meal in one dish—no need to fuss with multiple side dishes. Just scoop it onto plates and dinner is done.

The recipe is also forgiving. You can adjust the BBQ sauce to match your preferred level of sweetness or heat, and it reheats beautifully for leftovers.

Kids tend to love it, and adults appreciate how satisfying it is without being overly heavy.

Ingredients

For the Pork Layer:

• 3 cups cooked pulled pork (about 1.5 lbs)
• 1½ cups BBQ sauce (your favorite brand or homemade)
• 1 small onion, diced
• 1 cup frozen corn kernels
• 1 can (4 oz) diced green chiles, drained (optional)
• ½ cup shredded cheddar cheese

For the Cornbread Topping:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter
• ½ cup shredded cheddar cheese

Instructions

Preheat your oven to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray.

In a large bowl, combine the pulled pork, BBQ sauce, diced onion, corn, and green chiles if using. Mix everything together until the pork is well coated with sauce.

Spread the pork mixture evenly in the bottom of your prepared baking dish. Sprinkle the ½ cup of cheddar cheese over the top.

In another bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the well in your dry ingredients.

Stir just until combined—don’t overmix. A few lumps are fine. Fold in the ½ cup of shredded cheese.

Pour the cornbread batter evenly over the pork layer. Use a spatula to gently spread it to the edges, though it doesn’t need to be perfect—it will spread as it bakes.

Bake for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crispy.

Let the casserole rest for 5-10 minutes before serving. This helps it set up and makes it easier to scoop.

Serve hot with extra BBQ sauce on the side if desired. Leftovers keep well in the refrigerator for up to 4 days.

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