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A delicious comfort meal doesn’t have to be difficult! This Cornbread Topped BBQ Pork takes pork that has been slowly cooked in an easy bbq sauce and then tops it with a spicy cornbread.

Cornbread Topped BBQ Pork


  • Author: Deborah
  • Prep Time: 15 mins
  • Cook Time: 2 hours 10 mins
  • Total Time: 2 hours 25 mins
  • Yield: 4-6 servings 1x

Description

A delicious comfort meal doesn’t have to be difficult! This Cornbread Topped BBQ Pork has pork that has been slowly cooked in an easy bbq sauce and then tops it with a spicy cornbread.


Scale

Ingredients

  • 1/2 cup prepared bbq sauce
  • 1/2 cup chicken stock
  • 2 tablespoons chili powder
  • 1 1/2 lbs boneless country-style pork shoulder ribs
  • 1 onion, halved and thinly sliced into half moons
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup creamed corn
  • 1 egg, lightly beaten
  • 2 tablespoons sour cream
  • 1 jalapeño pepper, seeded and finely chopped

Instructions

  1. Preheat the oven to 300ºF. Combine the bbq sauce, chicken stock and chili powder in a heavy oven-proof pot or Dutch oven. Add the pork and the onion to the pot and bring to a simmer. Cover the pot and transfer it to the oven. Roast until the pork is tender about 1 1/4 hours.
  2. Once the pork is tender, remove the pot from the oven and increase the oven heat to 400ºF. Shred the pork in the pot using 2 forks.
  3. In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center and add the creamed corn, egg and sour cream. Gently stir the mixture until combined, then fold in the jalapeño. Spoon the batter over the pork.
  4. Bake, uncovered, until the cornbread is golden brown and a tester inserted in the center comes out clean, 20 to 25 minutes.

Recipe Notes:

adapted from Every Day with Rachael Ray December 2014