Smoked Stuffed Cornbread

• Meat

  • 1 lb Pulled pork, smoked

• Produce

  • 3 Charred habanero peppers
  • 3 Charred jalapeno peppers
  • 1 1/2 tbsp Green onions

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1 1/2 cup Cornmeal, yellow
  • 3/4 tsp Salt

• Dairy

  • 3/4 cup Butter
  • 1 1/2 cups Buttermilk
  • 1 1/2 cup Pepper jack cheese or cheese

Found on thrillist.com

Description

Directions

• Mix cornmeal, all purpose flour, salt, and baking soda in a mixing bowl until well blended. Add in buttermilk, butter, eggs and green onion and mix until well blended. If too stiff, add a little more buttermilk until smooth and moist but not runny. Now add in about 3/4 of the shredded cheese and mix in well. In another bowl, mix pulled pork with the grilled/charred chopped peppers until incorporated well. Spray a mini loaf pan down with a non stick spray and fill each loaf form 3/4 of the way full with cornbread mixture and smooth out. Now bump the pan downward onto the counter a few times to settle the mixture and remove any trapped air pockets. In the center of each loaf start pressing the pulled pork and pepper mixture downward into the cornbread batter until you see the surrounding batter rise slightly above the stuffing. Now top more shredded cheese onto of the stuffing mixture until even with the surrounding cornmeal batter. Place into a 375 F degree oven or a grill/smoker on indirect heat, and cook for 25 minutes or until the cornbread is golden brown and the cheese is melted and bubbly. Check the cornbread with a tooth pick for doneness. Remove mini loaf pan from oven or grill, and let cool for at least 5 minutes before removing individual cornbread loafs. Enjoy! Note: By grilling the peppers and then cooking them into the cornbread, most of the heat is punched out. This cornbread has a little kick, but more on the medium level of heat.