Barbecued Pork With Cheese Cornbread

READY IN: 35mins
Recipe by Amber of AZ

I found this in the Arizona Republic reprinted originally from the Chicago Tribune and thought the combination sounded delightful. When I calculated this recipe out to 8 ponts per serving I was even more thrilled. Tasty and hearty.

Top Review by Jennifer

I had a slight problem with this recipe. I made the cornbread exactly as written. I let the cornbread cool completely, but it was so moist that it crumbled when I tried to slice it horizontally. I ended up placing the cornbread squares on plates and spooning the barbecue on top. We ate it with forks instead of like sandwiches. This is a great way to use leftover bbq. I liked the addition of the corn, onions and chilies to the cornbread.

Ingredients Nutrition

  • 1 (8 1/2 ounce) package cornbread mix
  • 12 cup milk
  • 1 egg
  • 1 cup corn kernel, fresh or frozen
  • 1 cup grated cheddar cheese
  • 3 green onions, minced
  • 1 small jalapeno chile, seeded and minced, if preferred use a small 4 ounce can of green chilis for sensitive tummies
  • 3 cups leftover pork or 3 cups beef, barbecue or 1 (18 ounce) containerrefrigerated pork or 1 (18 ounce) container beef, barbecue shredded bbq chicken tastes great too
  • 1 tablespoon yellow mustard


  1. Heat oven to 400 degrees F.
  2. Combine cornbread mix, milk and egg in a medium bowl.
  3. Stir in corn, cheese, onions, and jalapeno or green chilis.
  4. This mixture will be thick.
  5. Pour into a greased, 8- inch square baking dish.
  6. Bake until knife inserted in the center comes out clean, about 25 minutes.
  7. Let cool 15 minutes.
  8. Meanwhile, heat barbecued pork and mustard in a covered saucepan over low heat until hot throughout, about 10 minutes.
  9. Cut cornbread into 6 squares.
  10. Halve the squares horizontally; place on serving plates.
  11. Spoon pork on top of one square on each plate; top with the other square to make a sandwich.

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