Experience the ultimate comfort food with this incredibly easy Cornbread Topped BBQ Pork. Tender, slow-cooked pork, generously coated in a rich, savory BBQ sauce, is crowned with a perfectly spicy cornbread topping, creating a meal that’s both satisfying and simple to prepare.
If you’re looking to elevate your cornbread game, don’t miss these innovative Taco Cornbread Waffles.
Embracing Comfort as the Seasons Shift
Just like that, the air outside hints at spring. The longer days, the eager chatter of children wanting to play outdoors, and the open windows inviting a gentle breeze all signal a shift. You might find yourself, like me, already planning for spring cleaning and envisioning brighter, warmer days.
However, living in a place like Utah teaches you patience when it comes to seasonal changes. Anyone familiar with its climate knows better than to pack away winter gear too soon. A late February glimpse of spring is often a tease, a prelude to at least one more glorious snowstorm. So, while I revel in the fleeting warmth, I keep my cozy boots and sweaters close at hand, understanding that true spring is still a little ways off.
This transitional period, where winter’s chill still lingers, provides the perfect excuse to indulge in hearty, soul-warming comfort food. For many, including myself, comfort food is the silver lining of colder weather. After the festive magic of a white Christmas fades, it’s often the one thing that truly brightens those long, gray winter days.
The Irresistible Allure of Cornbread Topped BBQ Pork
Since I’m not quite ready to bid farewell to comforting meals, I plan to savor as many as possible in these lingering weeks of winter. And what better way to do so than with this phenomenal Cornbread Topped BBQ Pork? This recipe isn’t just incredibly easy; it’s bursting with flavor that will have your family asking for seconds.
The magic begins with boneless pork ribs, slow-roasted to perfection in a quick and flavorful BBQ sauce. This process ensures the pork becomes fork-tender, practically melting in your mouth. Once shredded, it’s blanketed with a delightful sweet and spicy jalapeño cornbread topping that adds a fantastic texture and a kick of warmth. A quick confession: while I photographed this dish in a beautiful cast iron skillet for aesthetic appeal, I initially cooked the pork in my trusty Dutch oven. But rest assured, the quantities are perfectly suited for a large cast iron skillet from start to finish, should you choose that route. Either way, the result is pure culinary bliss.
Whether it’s cooked in a Dutch oven or a cast iron skillet, this Cornbread Topped BBQ Pork promises an effortlessly satisfying meal. Just grab a fork and dive into this easy, flavorful comfort food that’s sure to become a cold-weather favorite.
Crafting the Perfect Cornbread Topped BBQ Pork: A Deep Dive
Let’s talk about what makes this dish truly special. It’s the harmonious blend of tender, smoky BBQ pork with a moist, slightly sweet, and perfectly spicy cornbread. This combination creates a depth of flavor and a textural contrast that elevates a simple meal into something extraordinary.
The Star: Slow-Cooked BBQ Pork
The foundation of this dish is undoubtedly the slow-cooked BBQ pork. Using boneless country-style pork shoulder ribs is a fantastic choice because they are inherently flavorful and become incredibly tender when cooked slowly. The low and slow cooking process allows the connective tissues in the pork to break down, resulting in succulent meat that easily shreds with two forks. The “easy” BBQ sauce is key here – a simple blend of store-bought BBQ sauce, chicken stock, and chili powder creates a rich, savory liquid that infuses the pork with delicious flavor as it braises. The addition of thinly sliced onions further enhances the savory notes, caramelizing slightly and adding another layer of sweetness to the pork base.
To achieve maximum tenderness, allow the pork to simmer gently in the covered pot in a 300ºF oven. This gentle heat ensures even cooking without drying out the meat. You’ll know it’s ready when the pork can be easily pulled apart. This method not only guarantees a tender result but also fills your kitchen with an incredibly inviting aroma.
The Crown: Spicy Jalapeño Cornbread
What truly sets this dish apart is the spicy cornbread topping. It’s not just any cornbread; it’s specifically crafted to complement the rich BBQ pork. The balance of yellow cornmeal and all-purpose flour provides the perfect texture – moist and crumbly yet structurally sound enough to sit atop the pork. Sugar adds a touch of sweetness that beautifully contrasts with the savory pork and the subtle heat from the jalapeño.
Baking powder ensures a light and fluffy texture, while salt balances the flavors. The secret ingredients for an extra moist and flavorful cornbread are creamed corn, a lightly beaten egg, and sour cream. Creamed corn adds a natural sweetness and moisture, the egg binds everything together, and sour cream contributes to a tender crumb and a slight tang. Finally, the finely chopped jalapeño pepper provides that perfect kick of heat. Be sure to seed the jalapeño if you prefer a milder spice level, or leave some seeds in for more adventurous palates. The key is to fold the jalapeños in gently and avoid overmixing the batter, which can lead to tough cornbread.
Tips for Success and Delicious Variations
This recipe is wonderfully forgiving, making it ideal for both novice and experienced cooks. Here are a few tips to ensure your Cornbread Topped BBQ Pork is always a hit:
- Don’t Rush the Pork: The slow cooking is essential for tender, shreddable pork. Resist the urge to increase the oven temperature during the initial cooking phase.
- Customize Your BBQ Sauce: While a store-bought BBQ sauce makes this recipe super easy, feel free to use your favorite homemade version. Adjust the chili powder to your taste – add more for extra heat, or less if you prefer a milder flavor. A touch of smoked paprika can also enhance the smoky notes.
- Cornbread Flexibility: If you’re not a fan of spice, simply omit the jalapeño from the cornbread. For a richer flavor, you could add a handful of shredded cheddar cheese to the cornbread batter. For a sweeter cornbread, a tablespoon of honey or maple syrup could be incorporated into the wet ingredients.
- Serving Suggestions: This dish is a complete meal on its own, but it pairs beautifully with simple sides. A crisp green salad, creamy coleslaw, steamed green beans, or a side of mashed potatoes would all be excellent accompaniments.
- Leftovers & Reheating: Leftovers store wonderfully in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm individual portions in the microwave or cover and bake in the oven at 350ºF until heated through. The cornbread topping might soften slightly upon reheating, but the flavors will remain delicious.
More Comfort Food Favorites to Warm Your Soul
If this Cornbread Topped BBQ Pork has sparked your love for heartwarming, easy-to-make meals, you’ll definitely want to explore these other beloved comfort food recipes:
Mock Lasagna
Chicken Tetrazzini
Chicken and Biscuits
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Cornbread Topped BBQ Pork
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Ingredients
- 1/2 cup prepared bbq sauce
- 1/2 cup chicken stock
- 2 tablespoons chili powder
- 1 1/2 lbs boneless country-style pork shoulder ribs
- 1 onion halved and thinly sliced into half moons
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup creamed corn
- 1 egg lightly beaten
- 2 tablespoons sour cream
- 1 jalapeño pepper seeded and finely chopped
Instructions
- Preheat your oven to 300ºF. In a heavy oven-proof pot or Dutch oven, combine the prepared BBQ sauce, chicken stock, and chili powder. Add the boneless pork ribs and the thinly sliced onion to the pot. Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot tightly and transfer it to the preheated oven. Roast for approximately 1 hour and 15 minutes, or until the pork is exceptionally tender and easily pulls apart.
- Once the pork is perfectly tender, carefully remove the pot from the oven. Increase the oven temperature to 400ºF. Using two forks, shred the cooked pork directly in the pot, allowing it to soak up all the flavorful BBQ sauce and onion juices.
- In a separate mixing bowl, combine the dry ingredients for the cornbread: all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Whisk them together until well combined. Create a small well in the center of the dry ingredients. Add the wet ingredients: creamed corn, the lightly beaten egg, and sour cream. Gently stir the mixture until just combined, being careful not to overmix. Finally, fold in the finely chopped jalapeño pepper. Spoon this delicious cornbread batter evenly over the shredded BBQ pork in the pot.
- Return the uncovered pot to the oven. Bake for 20 to 25 minutes, or until the cornbread topping achieves a beautiful golden brown color and a wooden skewer or toothpick inserted into the center comes out clean. This indicates the cornbread is fully cooked.