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BBQ Pork Jalapeño Cornbread Casserole

This Pulled BBQ Pork Casserole with Jalapeño Cornbread Topping is a cozy, sweet-and-spicy dinner made with saucy pulled pork, corn, cheddar cheese, and a golden jalapeño cheddar cornbread layer baked right on top. It’s hearty, easy to throw together with already cooked pulled pork, and finished with extra BBQ sauce, pickled jalapeños, or a honey butter brush if you want to make it extra good.
Print Recipe
BBQ Pork Cornbread Casserole
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes

Ingredients

BBQ Pork Layer

  • 1 cup BBQ sauce
  • ¼ cup chicken broth pork broth, beef broth, or water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 pounds cooked pulled pork
  • 1 –2 teaspoons brown sugar or honey optional
  • ½ teaspoon smoked paprika optional

Casserole Layer

  • 1 15- ounce can corn drained
  • 1 ½ cups shredded cheddar cheese divided

Jalapeño Cheddar Cornbread Topping

  • 1 8.5- ounce box Jiffy corn muffin mix
  • 1 large egg
  • ⅓ cup milk or buttermilk
  • 2 tablespoons melted butter
  • 1 tablespoon honey optional
  • 1 –2 jalapeños finely diced
  • ½ cup shredded cheddar cheese from the divided cheese above

Optional Finish

  • 1 tablespoon melted butter
  • 1 teaspoon honey
  • Extra BBQ sauce
  • Pickled jalapeños
  • Green onions or parsley

Instructions

  • Preheat the oven to 400°F. Grease a 9x13-inch baking dish.
  • In a bowl, stir together the pulled pork, BBQ sauce, apple cider vinegar, Dijon mustard, brown sugar or honey if using, and smoked paprika if using. Spread the BBQ pork evenly into the bottom of the baking dish.
  • Sprinkle the drained corn over the pork. Top with 1 cup shredded cheddar cheese.
  • In a separate bowl, stir together the Jiffy mix, egg, milk or buttermilk, melted butter, honey if using, diced jalapeños, and remaining ½ cup shredded cheddar cheese. Mix just until combined.
  • Spoon the jalapeño cheddar cornbread batter over the casserole and gently spread it into an even layer. It does not have to be perfect.
  • Bake for 35–45 minutes, or until the cornbread topping is golden and cooked through in the center. If the top is browning too quickly, loosely cover with foil.
  • Optional: stir together melted butter and honey, then brush it over the warm cornbread topping.
  • Let the casserole rest for 5–10 minutes before serving. Finish with extra BBQ sauce, pickled jalapeños, and green onions or parsley if desired.

Notes

Use pulled pork that is already cooked and shredded. This recipe is best with saucy pork, but not overly wet pork.
For less heat, remove the seeds from the jalapeños before adding them to the cornbread.
For more heat and tang, add pickled jalapeños on top after baking.
Servings: 6