Pulled Pork Cornbread Bakes

Have I mentioned yet that I'm ready for fall? I probably have, but I'lm happy to repeat myself.

The combination of pulled pork (thank you, Iowa farmers) and cornbread screams fall to me. I won't say no to them year-round, but there's something about tangy pork and sweet cornbread in autumn that just makes sense.

I found a recipe for cornbread muffins with pulled pork tucked inside and thought that was a lovely idea! But I recently had to throw out a broken muffin tin and I haven't replaced it yet. Sad story, I know.

Instead, I pulled out these 8-inch baking dishes, filled them 2/3 of the way full of cornbread mix (about half the batter), and put about 1/4 cup of prepackaged BBQ pulled pork in the middle. Then I baked them at 350 degrees for about 20 minutes.

The middle of the cornbread soaks up the sauce in the pork, so it never got crusty like the rest of the top, but it was still amazingly delicious. Danny suggested that next time I put the pork in the bottom and the cornbread batter on top. Then the cornbread will bake all the way and the pork will still get heated through. 

It's as if he knows I have another box of cornbread mix in the pantry or something.

Another suggestion would be to try pulled pork before the sauce, or even with less sauce, so it isn't as juicy. Sounds like personal preference of tastes and textures. It would be fun to experiment with different meats, home-smoked and pulled or another prepared package to save some time.

How would you combine these ingredients and flavors for some fall comfort food?

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