Barbecued Pork With Cheese Cornbread

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 (8 1/2ounce) package  cornbread mix
• 1⁄2 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) container  refrigerated pork or 1 (18 ounce) container beef, barbecue shredded bbq chicken tastes great too
• 1  tablespoon yellow mustard

Directions

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.