Cheesy BBQ Pulled Pork and Cornbread Crockpot Casserole
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 3 cups pulled pork
- 1 cup BBQ sauce
- 1 cup frozen corn kernels
- 1 (8.5-ounce) package cornbread mix
- 1 large egg
- ⅓ cup milk
- 1½ cups shredded cheddar cheese
- ½ teaspoon smoked paprika
Instructions
- Add the pulled pork, BBQ sauce, frozen corn kernels, and smoked paprika to the slow cooker. Stir until the pork is evenly coated.
- In a mixing bowl, combine the cornbread mix, egg, and milk. Stir until a thick batter forms.
- Pour the cornbread batter over the pork mixture and spread it gently to cover the surface.
- Sprinkle the shredded cheddar cheese evenly across the top of the batter.
- Cover the slow cooker and cook on low until the cornbread layer is fully set and the cheese has melted into a golden topping.
Notes
Use a thicker BBQ sauce to help the cornbread stay firm rather than soggy. Leftovers reheat best in the microwave with the lid slightly vented to keep the cheese from drying out. If you want a bit more smokiness, stir an extra pinch of smoked paprika into the pork before adding the batter.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl