Featured Maple Leaf Product: Schneiders Natural Pulled Pork (#26980)
Pulled Pork & Cornbread Skillet Casserole
Recipe Information
Yield
25 servings
Portion Size
240 g/8.4 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pulled Pork, fully cooked | 1.5 kg | 3.3 lbs |
| Cornbread Muffin Dry Mix | 725 g | 25.4 oz |
| Cream Style Corn, canned | 1.3 L | 37 oz |
| Egg, large | 6 each | 6 each |
| Milk, 2% | 375 ml | 1 1/2 cup |
| Cheddar Cheese, grated | 380 g | 13.3 oz |
| Barbecue Sauce | 1.250 L | 5 cups |
Method
- One day before, thaw pulled pork in refrigerator in advance of preparation of recipe. Hold at 4'C/40'F or lower.
- Preheat convection oven to 375'F/190'C or lower. Spray 2" deep full size insert pan with cooking spray.
- In a large bowl, combine cornbread mix, cream style corn, eggs, milk and half of the shredded cheese. Bake for 20 minutes until the cornbread is lightly browned and a tester inserted into the bread comes out with just a few crumbs. Remove from oven.
- Shred pulled pork with a fork and place in bowl. Toss pork with BBQ sauce and spread over baked cornbread. Top with shredded cheese. Bake for an additional 20 minutes. Ensure internal temperature reaches 165'F/74'C for at least 15 seconds.
- Allow to cook for 5 minutes and cut the Pulled Pork Cornbread Casserole into 3" x 4" serving.
Suggested Accompaniments
Serve with Sauteed Green Peppers, Green Peas or Tossed Garden Salad and Sour Cream (sides not included in the nutritional information)
Nutritional Information
per 240 g/8.4 oz
| Nutrient | Quantity |
|---|---|
| Calories | 485 kcal |
| Protein | 23 g |
| Carbohydrates | 50 g |
| Total Fat | 21.5 g |
| Saturated Fat | 8.4 g |
| Total Sugar | 22.7 g |
| Total Dietary Fiber | 3.3 g |
| Cholesterol | 107 mg |
| Calcium | 81.5 mg |
| Sodium | 1256.1 mg |
| Iron | 2.1 mg |
| Calories from Fat | 40 % |