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.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
Ingredients
One 8.5-ounce box cornbread mix (plus required ingredients)
1 pound pulled pork
One 16-ounce can baked beans
One 18-ounce box frozen stuffed jalapeno peppers, such as Farm Rich
3 scallions, thinly sliced
Directions
- 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.
