Barbecued Pork With Cheese Cornbread Recipes

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

PULLED PORK SKILLET WITH CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake).
• Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes.
• Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm.

BARBECUED PORK WITH CHEESE CORNBREAD

Steps:

• Heat oven to 400 degrees F.
• Combine cornbread mix, milk and egg in a medium bowl.
• Stir in corn, cheese, onions, and jalapeno or green chilis.
• This mixture will be thick.
• Pour into a greased, 8- inch square baking dish.
• Bake until knife inserted in the center comes out clean, about 25 minutes.
• Let cool 15 minutes.
• Meanwhile, heat barbecued pork and mustard in a covered saucepan over low heat until hot throughout, about 10 minutes.
• Cut cornbread into 6 squares.
• Halve the squares horizontally; place on serving plates.
• Spoon pork on top of one square on each plate; top with the other square to make a sandwich.