PULLED PORK SKILLET WITH CORNBREAD RECIPE
Pulled Pork Skillet recipe is a one-skillet dinner. This easy skillet recipe is made with barbecue pulled pork.
Provided by Anne-Marie Nichols
Categories Casseroles
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place gluten free cornbread mix, water, canola oil, egg, and cheese in a medium bowl. Stir until well blended. Set aside.
- Place bag of frozen corn in microwave and heat for 2 to 3 minutes, just long enough to separate and defrost kernels of corn.
- Spray a 12-inch oven-safe skillet with cooking spray. Cover the bottom of the skillet evenly with pulled pork. Then evenly pour corn over pulled pork.
- Spoon cornbread batter over the pulled pork. Then spread evenly with a spatula or back of a fork.
- Bake skillet for 30 minutes or until golden brown. A toothpick inserted into the center should come out clean.
Nutrition Facts : Calories 665 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1149 grams sodium, Sugar 60 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHEESY JALAPENO CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
- Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.
PULLED PORK SKILLET WITH CHEESY JALAPENO CORNBREAD
Here are all your favorite Tex-Mex flavors -- juicy pork, tender cornbread and crispy breaded jalapenos -- in a one-pot dinner that's ready in just a half hour.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
JALAPENO CORNBREAD
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
- Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
CHEESY JALAPENO SKILLET CORN BREAD
Provided by Food Network
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
- Preheat the oven to 350 degrees F.
- While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
- Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
- Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.
JALAPENO CORNBREAD
Provided by Nancy Fuller
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
- Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
- Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.
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