Remember when I made those 17 lbs of pulled pork and further seasoned about 12 lbs of it with Mexican seasonings and tomatoes? Afterwards we had a busy week and ended up having pulled pork several nights in a row and I was tired of it. When I came home one night later that week, my P.S. (Pork Supplier/hubby) insisted on eating it again because there was nothing else fast to prepare in the fridge, I was annoyed.
Actually I think he wanted me to make it into a meal again and it had been a long day. I wasn’t in the mood to do anything pork. P.S. gamely said he would make it and I walked out of the kitchen, determined to not be a part of anything pork that evening. I could hear him making noises with bowls and pans and only mildly wondered what he would produce. I wasn’t even very hungry.
When he called me out to the kitchen 30 minutes later, he said I could build my plate any way I desired. He’d made a pan of cornbread, heated some of the Mexi pork, and had pulled other things out of the fridge. He placed a square of cornbread on my plate, cut it in half to spread it open, and waved his hand in a gesture that meant “do it yourself”.
I buttered the squares of cornbread then ladled the Mexi pork over it. I sprinkled shredded cheddar over it, then a dollop of sour cream. I topped it all with a drizzle of pineapple corn salsa. It looked ok.
Really it tasted more than just ok. The cornbread was excellent. The recipe had a bit of sugar in it, which I like in cornbread. I’ve heard true southerners would never use sugar in their recipes, but we live up North. Our cornbread usually has just a hint of sweetness.
The sweetness worked with the spiciness of the pork though. Added to that the sweet and spicy flavor of the salsa, it was a pretty impressive stack of goodness. Although I was hungrier than I’d realized, I wasn’t able to finish the entire mound that I’d built. I do that often with salads too; my eyes are always bigger than my stomach, as our moms used to say.
I asked my P.S. what recipe he’d used for cornbread; I have a go-to cornbread recipe I use regularly. I asked if he used his usual Food Network search engine, or had he been unfaithful to the network again and used All Recipes.com? He smirked and said he used All Recipes, then changed his mind and said it was a secret recipe.
I said I couldn’t post him if he was going to play the secret recipe card. Bloggers can’t post pictures of food and say “But you can’t have the recipe!” I looked at the history on my kitchen computer and found it. He was busted. But don’t tell him, it’s our secret.
Cornbread and Mexi Pulled Pork
1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted
Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.
Adapted from All Recipes