SOUTHERN BARBECUE PORK-TOPPED CORNBREAD PIE
Homemade BBQ Pork Cornbread Skillet - a recipe you love because it's easy to make and is delicious!
Provided by Angela G.
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Mix ingredients for cornbread in a bowl until just blended. Smear cast iron skillet with a thick layer of softened butter. Bake at 400˚ for about 20 minutes or until just set in the middle.
- Brown pork in a large skillet or pot and over medium heat, stirring until pork is cooked through. Add all remaining ingredients and simmer for about 5 minutes to form the sauce.
- Cut a slice of the corn bread and top with barbecue pork to serve.
Nutrition Facts : Calories 687 kcal, Carbohydrate 54 g, Protein 24 g, Fat 42 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1082 mg, Fiber 3 g, Sugar 28 g, UnsaturatedFat 20 g, ServingSize 1 serving
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.
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
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
PULLED PORK GRILLED CHEESE
My family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 605 calories, Fat 29g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 1406mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 2g fiber), Protein 29g protein.
CHEDDAR CHEESE CORNBREAD
Make and share this Cheddar Cheese Cornbread recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F.
- Generously butter an 8 inch square baking pan.
- In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
- Mix in the buttermilk, eggs and melted butter.
- Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
- Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
- Let cool slightly in pan before serving.
BBQ PORK-STUFFED CORN MUFFINS
This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!
Provided by Chef John
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g
BARBECUE PULLED PORK MAC AND CHEESE
Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
- In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
- In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
- In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
- Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g
PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY
Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw
Provided by Alix Traeger
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
- In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
- Spoon about 1 tablespoon of pulled pork in the center of the batter.
- Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
- Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
- Bake for 25 minutes, or until the tops of the muffins spring back when touched.
- Remove the muffins from the tin and top with barbecue sauce and coleslaw.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams
BARBECUE PORK AND PENNE SKILLET
I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts : Calories 428 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 903mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
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