Pulled Pork Casserole with Cornbread Topping

Square overhead shot of a pulled pork casserole with a cornbread crust in a white baking dish.

4.89 from 9 votes

Pulled Pork Casserole with Cornbread Topping

A cheesy, comforting pulled pork casserole with BBQ sauce, sweet corn, and peppers under a golden cornbread crust. It is an easy, one-dish way to turn leftover or store-bought pork into a new dinner!

Course Dinner

Cuisine American, Southern

Keyword leftover pulled pork casserole, leftover pulled pork recipes, pulled pork casserole, pulled pork casserole with cornbread

Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings people

Calories 511kcal

Author Blair Lonergan

Equipment

2-quart baking dish

Ingredients

1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 medium green bell pepper, seeded and diced
¾ cup barbecue sauce
1 cup frozen corn kernels (no need to thaw in advance)
2 cups pulled pork
1 cup (4 ounces) grated cheddar cheese, divided
1 (8.5 ounce) box Jiffy corn muffin mix, plus the egg and milk called for on the box
Kosher salt and ground black pepper, to taste

Instructions

PREPARE THE DISH

Preheat the oven to 350°F. Lightly grease a 2-quart baking dish (an 11 x 7-inch dish or a deep square dish); set aside.

MAKE THE FILLING

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell pepper; cook and stir just until the onion is translucent and the bell pepper is tender, about 5 minutes.
Reduce the heat to low, add the barbecue sauce, and simmer for about 1-2 minutes. Stir in the frozen corn and the pulled pork. Taste and season with salt and pepper if desired.
Spread the pork mixture in an even layer in the bottom of the prepared baking dish. Sprinkle with ½ cup of the grated cheese.

PREPARE THE CORNBREAD TOPPING

In a separate bowl, prepare the cornbread batter according to the package directions. Stir in the remaining ½ cup of grated cheddar cheese.
Dollop the batter all over the top of the casserole, then use the back of a spoon to gently spread it until it covers most of the dish.

BAKE

Bake the casserole for 30-35 minutes, or until the crust is golden brown and cooked through. Let stand for about 5-10 minutes before serving.

Notes

Season to taste: the salt and pepper you need will depend on the seasoning on your meat and the BBQ sauce you use. Taste the pork mixture before adding the topping.
Sauce matters: use a thick, sweet BBQ sauce so the filling is not watery under the cornbread.
Cheese: grate a block by hand for the smoothest melt. Monterey Jack, Pepper Jack, Colby Jack, or mozzarella also work.
Meat swaps: use leftover, store-bought, rotisserie chicken, or leftover BBQ beef.
Make it spicy: add chopped jalapenos, hot sauce, cayenne, or a drained can of diced tomatoes or Rotel to the pork mixture.
Bigger batch: double all ingredients and bake in a 13 x 9-inch dish.
Slow cooker: line the lid with paper towels to absorb moisture, or the cornbread topping will turn soggy.
Storage: keeps in the fridge for 3 to 4 days or the freezer for up to 3 months. Reheat covered at 350°F, or microwave individual portions for 1 to 2 minutes.

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