I’ve been cooking a LOT lately. Like, hosted a dinner party Friday, Saturday, then again on Monday kind of a lot. I don’t really know what’s going on but I do know myself well enough to know a dinner party is not the best time to try something totally off the wall. So I’ve only been cooking reliable stuff…stuff that’s already on this blog like Crock Pot Ribs, and Braised Pork Shoulder, and London Broil Pot Roast. You know, typical 70 degree weather food.
I ended up with a lot of leftover pork a few weeks back – it was pulled pork, dry without sauce – and found myself in the same position after the braised pork this weekend. I tried a variation of something I’d read about in the Food Network Magazine (I only get it for the pictures, I swear!) and hey, it was kinda super tasty.
Cornbread is a favorite around here, sweet and without too many textural additions like jalapenos or onions. If you find yourself with meat leftover you should try this. It’s absurdly easy and you can make it work with chicken, beef, or pork. If you’re a vegan I can’t help you.
PULLED PORK CORNBREAD BAKE
1-2 lbs. leftover pork, chicken, or beef, any style (dry, without sauce preferably)
1/4 sweet onion, diced
1/2 cup diced cherry tomatoes
1/4-1/2 cup salsa
1 box cornbread or corn muffin mix (I like Jiffy – directions on the back)
whatever your cornbread needs, usually an egg, water, and/or sugar
1/4 cup your favorite shredded cheese
***optional (but recommended): sour cream
1. In a saucepan, cook the onions in a little bit of olive oil until just translucent. Add in the tomatoes and cook about 3 minutes more, until slightly browned but not mushy. Meanwhile, place your meat in a large bowl and spray a large casserole dish with cooking spray. Preheat your oven to whatever temperature your particular corn bread mix needs to bake at.
2. Add the cooked vegetables to the meat then pour over your desired amount of salsa. (Note: If you don’t like salsa you can use BBQ sauce or something else…) Mix together until combined then spread evenly in the bottom of the casserole dish. In a medium sized bowl, prepare the cornbread mix according to the package directions. Stir in the shredded cheese. Pour the cornbread batter evenly over the meat in the casserole dish and bake according to package directions. The dish is don when the cornbread is slightly browned on top.
Serve with a spoon full of sour cream on top.