BBQ Pulled Pork Cornbread Bake
It’s smoky, cheesy, corny (literally and figuratively) and oh so delish!
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Ingredients
Pork:
- 2-3 Pounds of Pulled Pork
- 1 cup BBQ sauce plus more for layering
For the Casserole Layers
- 1 15 oz can corn, drained
- 1 block cheddar cheese shredded (divided)
For the Cornbread Topping
- 1 box Jiffy Cornbread Mix 8.5 oz
- 1/2 4 oz can diced green chilies
- 1 egg per Jiffy mix instructions
- 1/3 cup milk per Jiffy mix instructions
For the Cheese Sauce
- 1 10.5 oz can cheese soup
- 1/4 cup water to thin the soup
Instructions
1️⃣ Prepare the Pulled Pork
- See my recipe for Instant Pot Pulled Pork for the most tender, flavorful pork! (Link is below)
2️⃣ Assemble the Casserole
- Preheat your oven to 400°F (200°C).
- Spread the pulled pork evenly on the bottom of a greased baking dish.
- Drizzle extra BBQ sauce over the pork for added flavor.
- Evenly layer the drained corn on top.
- Sprinkle half of the shredded cheddar cheese over the corn.
3️⃣ Make the Cornbread Batter
- Prepare the Jiffy Cornbread Mix according to the package instructions (mix with egg and milk).
- Stir in the diced green chilies and the remaining half of the shredded cheddar cheese.
4️⃣ Add the Cornbread Layer
- Pour the cornbread batter over the casserole, spreading it evenly.
- Lightly poke the batter down into the meat mixture to help it settle.
5️⃣ Top with Cheese Sauce
- In a small bowl, whisk together the cheese soup and 1/4 cup of water to thin it out.
- Pour the cheese sauce over the top of the casserole.
6️⃣ Bake
- Place in the preheated oven and bake for 30-45 minutes, or until the cornbread is golden brown and cooked through.
- If the center isn’t fully set at 30 minutes, continue baking and check every 5 minutes.
7️⃣ Serve & Enjoy!
- Let the casserole cool slightly, then slice and serve. Pairs perfectly with extra BBQ sauce on the side!
Notes
See my recipe for Instant Pot Pulled Pork for the most tender, flavorful pork!
Servings: 5