Jill-Jillicious Favorite Recipes
You’ll be ecstatic to slide your fork into some classic Southern sweet and fluffy cornbread topped with tender, juicy pork smothered in your favorite tangy and smokey barbeque sauce.
Ingredients:
- 1 (8.5-ounce) package of corn muffin mix
- 1 (14.75-ounce) can creamed corn
- 2 eggs
- 1/2 cup milk
- 2 cups cheddar cheese, shredded, divided
- 1 pound pulled pork, cooked, store-bought, or homemade
- 1 1/4 cups barbeque sauce
Directions:
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Coat a 9x13x2-inch baking dish with nonstick cooking spray. Set it aside.
Step 3 –In a large bowl, combine the corn muffin mix, the creamed corn, the eggs, the milk, and 1 cup of the cheese.
Step 4 –Pour the corn muffin mixture into the prepared baking dish.
Step 5 –Bake the corn muffin mixture for 25-30 minutes.
Step 6 –While the corn muffin mixture is baking, toss the pulled pork in the barbeque sauce.
Step 7 –Carefully transfer the cornbread from the oven.
Step 8 –Spread the barbeque-covered pork over the cornbread mixture.
Step 9 –Top the barbeque-covered pork with the remaining cheese.
Step 10 –Bake until the casserole is heated through and a knife inserted into the center of the cornbread comes out clean, about 25-30 minutes.
Step 11 –Allow the baked casserole to cool for 5 minutes.
Step 12 –Serve.
Mmmmmmm Jillicious!