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.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 450 degrees F. Prepare the cornbread batter according to the package directions (do not bake).
  2. 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.
  3. 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.

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