Ingredients
- 2 boxes Jiffy cornbread muffin mix
- 2 ears fresh corn, shucked and cut off the cob, divided
- 2 tsp chili powder, divided
- 1/4 tsp chipotle chili powder, divided
- 2 eggs, divided
- 1-1/3 cups buttermilk, divided
- 2 Tbsp honey, divided
- 3/4 lb pulled pork, chopped into 1" pieces
- 1-1/2 cups barbecue sauce, divided
- 3 Tbsp ketchup
- 1 tsp hot sauce
- 1-1/2 cups cheddar cheese, shredded
- 1/4 cup scallions, chopped
- Coleslaw, for serving
Preparation
Step 1
Preheat the oven to 350°F.
Using two separate mixing bowls, pour one box of cornbread mix into each. In one mixing bowl, put 1/2 of the cut corn, 1 tsp chili powder, 1/8 chipotle powder, 1 egg, 2/3 cup buttermilk, and 1 Tbsp honey. Mix together.
Spray a 9" or 10" nonstick skillet with nonstick food spray. Pour the prepared mixture in the skillet, smoothing out the top, and bake for approximately 20 minutes, until the top is just set but not baked all the way through.
While baking, heat the pulled pork, 1 cup barbecue sauce, ketchup, and hot sauce in a small saucepot until warmed through. It should be a little extra saucy, as the cornbread will soak up some of the sauce. Add a little extra sauce (any or all of the remaining 1/2 cup) if necessary.
Mix together the second batch of cornbread mix, following the same steps as the first batch, up until transferring to a skillet.
When the first batch is done baking, remove the skillet from the oven. Spread the cheddar cheese over the baked cornbread. Spoon the pulled pork mixture over the cheese. Top with the uncooked cornbread mixture, smoothing out around the edges and overtop, sealing in the filling. Sprinkle the scallions on top. Place the skillet back in the oven and bake for about 30 minutes, until the top is set and a pierced toothpick comes out clean.
Remove from oven and let cool for about 10 minutes to firm up.
Gather 2 plates about the same diameter as the skillet. Put 1 plate on top of the pie. Carefully flip over the skillet to unmold the pie onto the plate. Now hold the second plate over the exposed bottom of the pie. Holding both plates, with the pie in the middle, flip over again, now having the pie upright. Remove the top plate. Slice and serve with a creamy coleslaw.