Ingredients

The following ingredients have 10 Servings
  • 1/2 cup salted butter (melted and divided)
  • 2 1/2 cups plain yellow cornmeal
  • 1 cup all purpose flour
  • 1 Tbsp baking powder, plus 1 tsp
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp onion powder
  • 2 cups shredded colby-jack cheese (divided)
  • 1 small bunch green onions (thinly sliced )
  • 1 14.5 oz can cream style corn
  • 1 cup buttermilk (not fat free)
  • 3 large eggs
  • 2 cups pulled pork
  • barbecue sauce i.e. Sweet Baby Rays

Instruction

  • Preheat oven to 375°F. Brush sides and bottom of a 10 inch cast iron skillet or similar size baking dish with 1-2 tsp melted butter. Reserve remaining for batter.
  • In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, baking powder, salt, baking soda, garlic and onion powder. Add onion, mix well.
  • In a separate bowl, whisk together remaining melted butter, cream corn, buttermilk and eggs until fully blended.
  • Add wet to dry ingredients mixing with a large spoon or spatula until fully combined. Spread 1/2 of batter evenly in skillet.
  • Top with 3/4 cup shredded cheese and pulled pork. Leave a 1/2 inch border along the edge, to provide opportunity for the batter to seal the edges. Drizzle pork with BBQ sauce. (Eyeball amount)
  • Sprinkle 3/4 cup cheese over pork, then spread remaining batter on top. Sprinkle with reserved 1/2 cup cheese.
  • Bake for 35 minutes or until a toothpick inserted into the cornbread portion shows moist crumbs.
  • Cool for 5 minutes, cut and serve.
  • Store leftovers in an airtight container, chilled.