Pulled Pork & Cornbread Pot Pie
October 31, 2020 • 0 comments
Remix leftover pulled pork into a cornbread topped pot pie.
- (2-3 lbs) Leftover Pulled Pork
- (1/2) Onion, diced
- (1) Bell Pepper, diced
- (1 clove) Garlic, minced
- (1 tbsp) Lard
- (1 cup) Corn Meal
- (1/3 cup) Flour
- (2 tsp) Baking Powder
- (1/2 tsp) Salt
- (2/3 cup) Milk
- (1) Egg
- (1 tbsp) Vegetable oil
- (1/4 cup) Shredded Cheese
In a cast iron skillet (or other oven-safe skillet), melt the lard. Add onion and bell pepper and sauté.
Preheat the oven to 450 degrees.
While the onion and bell pepper are sautéing, make cornbread batter. Combine corn meal, flour, baking powder and salt. Stir in milk and egg. Add vegetable oil and mix thoroughly.
Once the onion and bell pepper are soft, add garlic and sauté until fragrant. Add leftover pulled pork. Cook until warmed through.
Pour cornbread batter over the pulled pork mixture. Sprinkle shredded cheese on top. Put the cast iron skillet in the oven and bake for 20-25 minutes, or until golden brown.
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