Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pulled Pork Skillet with Cheesy Jalapeno Cornbread
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 12 g
- Sugar
- 15 g
- Protein
- 33 g
- Cholesterol
- 73 mg
- Sodium
- 1120 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 623
- Total Fat
- 23 g
- Saturated Fat
- 7 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 12 g
- Sugar
- 15 g
- Protein
- 33 g
- Cholesterol
- 73 mg
- Sodium
- 1120 mg
Ingredients
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.
