• Southern Barbecue Pork-Topped Cornbread Pie
  • Southern Barbecue Pork-Topped Cornbread Pie
  • Southern Barbecue Pork-Topped Cornbread Pie

Southern Barbecue Pork-Topped Cornbread Pie

This southern-inspired dish makes for a quick and delicious dinner using ground pork. The spicy-sweet flavors of the pork compliment the cornbread really well.

This recipe is actually a two-for. I like to use Krusteaz cornbread mix and add a few of my own ingredients to liven it up and add some delicious flavor and moisture. So below you’ll find directions for preparing the pork as well as the cornbread.

As far as sides go, you could serve this up with green string beans, roasted brussel sprouts (toss in a little oil and salt and bake) or cole slaw which is great for warmer weather!

If you want to go full southern barbecue, check out my homemade macaroni and cheese recipe!

Tip: I love vooking cornbread in my cast iron skillet but if you don’t have a cast iron skillet, you can use a pie pan instead.

Instructions

  • 1. Mix ingredients for cornbread in a bowl until just blended. Smear cast iron skillet with a thick layer of softened butter. Bake at 400˚ for about 20 minutes or until just set in the middle.
  • 2. Brown pork in a large skillet or pot and over medium heat, stirring until pork is cooked through. Add all remaining ingredients and simmer for about 5 minutes to form the sauce.
  • 3. Cut a slice of the corn bread and top with barbecue pork to serve.