Ingredients for Barbecued Pork With Cheese Cornbread
- 1 (8.5 ounce) package cornbread mix
- 1 cup milk
- 1 large egg
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar cheese
- 1-2 chopped green chilies (note: recipe specifies green chilies as an alternative to jalapenos, not green onions)
- 1/4 cup chopped jalapenos
- 2 cups barbecued pork
- 2 tablespoons yellow mustard
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How to Make Barbecued Pork With Cheese Cornbread
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 box (8.5 oz) cornbread mix, 1 cup milk, and 1 large egg. Whisk until just combined.
- Stir in 1 cup frozen corn (thawed), 1 cup shredded cheddar cheese, 1/2 cup chopped onion, and 1/4 cup chopped jalapenos (or 1-2 green chilies, to taste).
- The mixture will be thick.
- Pour batter into a greased 8-inch square baking dish.
- Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
- Let the cornbread cool for 15 minutes before cutting.
- While the cornbread bakes, heat 2 cups barbecued pork and 2 tablespoons yellow mustard in a covered saucepan over low heat for 10 minutes, or until heated through.
- Cut the cooled cornbread into 6 squares.
- Halve the squares horizontally to create 12 slider halves.
- Place cornbread halves on serving plates.
- Spoon a generous amount of barbecued pork onto one cornbread half of each slider.
- Top with the other cornbread half to make a sandwich. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
34g
Fat
30g
Carbs
13g