Wednesday, January 27, 2010

Something Different w/Cornbread

I didn’t cook this in the smoker but the pulled pork was cooked in the Backwoods FatBoy at our last contest. I thought it was really good and all I did was heat up the pork with plenty of Blues Hog sauce and when the cornbread was mixed and ready to pour into a hot 450 degree pan with a couple tbs of oil swirled around in it AFTER the pan was hot, I just poured half the mix in and then sprinkled on some cheese then the pork and then more cheese, added the rest of the mix and baked about 20 – 25 min. This cornbread really keeps well in the fridge - we made it Sunday and had it for dinner Tuesday. We served it with scratch northern beans, cole slaw, and mashed taters, jalapenos, and sliced onion. Hmmmm.

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