Ingredients
Scale
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
