Barbecued Pork With Cheese Cornbread Recipe

A Southwestern twist on a classic! This recipe, originally from the Chicago Tribune (via the Arizona Republic), combines savory barbecued pork with a spicy, cheesy jalapeno cornbread for a hearty, 8-point-per-serving meal. Get ready for a flavor explosion that's both delicious and surprisingly low in points!

Prep Time 15 mins
Cook Time 35 mins
Calories 322.1 kcal
Protein 22g
Rating 4.0 (1 Reviews)
Barbecued Pork With Cheese Cornbread 67

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barbecued Pork With Cheese Cornbread

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How to Make Barbecued Pork With Cheese Cornbread

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, combine 1 box (8.5 oz) cornbread mix, 1 cup milk, and 1 large egg. Whisk until just combined.
  3. 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).
  4. The mixture will be thick.
  5. Pour batter into a greased 8-inch square baking dish.
  6. Bake for 25-30 minutes, or until a knife inserted into the center comes out clean.
  7. Let the cornbread cool for 15 minutes before cutting.
  8. 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.
  9. Cut the cooled cornbread into 6 squares.
  10. Halve the squares horizontally to create 12 slider halves.
  11. Place cornbread halves on serving plates.
  12. Spoon a generous amount of barbecued pork onto one cornbread half of each slider.
  13. 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