Ingredients
8
8 servings
- •1 ½ teaspoons butter, or as needed
- •2 tablespoons vegetable oil
- •1 small onion, minced
- •2 cloves garlic, minced
- •2 ½ cups prepared pulled pork
- •1 (15.25 ounce) can whole kernel corn
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •1 (4.5 ounce) can diced green chiles
- •1 (1.25 ounce) package taco seasoning
- •2 (6 ounce) boxes cornbread mix (such as Martha White®)
- •1 ⅓ cups milk
- •2 large eggs
- •1 (8 ounce) package shredded Mexican-blend cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
- Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
- Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
- Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
- Bake until cornbread topping is golden brown, 30 to 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 615
- Carbohydrate: 60g
- Fat: 29g
- Fiber: 5g
- Protein: 29g
- Sugar: 14g
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