Pulled Pork Skillet with Cheesy Jalapeno Cornbread

Prep Time
30 min
4 servings

Here are all your favorite Tex-Mex flavors — juicy pork, tender cornbread and crispy breaded jalapenos — in a one-pot dinner that’s ready in just a half hour.



1 8.5-oz
box cornbread mix (plus required ingredients)
lb(s) pulled pork
1 16-oz
can baked beans
1 18-oz
box frozen stuffed jalapeno peppers, such as Farm Rich
scallions, thinly sliced


Step 1

Preheat the oven to 450ºF. Prepare the cornbread batter according to the package directions (do not bake).

Step 2

Combine the pork, beans and 3/4 cup water in a 10-inch cast-iron skillet. Spread the cornbread batter over the mixture and lightly press the peppers into the batter. Cook over medium-high heat until the pork mixture is bubbling around the sides, about 3 minutes.

Step 3

Transfer to the oven and bake until the peppers are golden and the batter is cooked through, about 24 minutes. Sprinkle with the scallions and serve warm.

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