BBQ Pulled Pork Cornbread Casserole With Cheddar

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 9×13-inch casserole)
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 1/2 cups corn kernels (frozen, thawed; or canned, drained)
• 4 cups cooked pulled pork (about 1 1/2 pounds)
• 1 cup BBQ sauce, plus 1/4 cup for finishing
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups sharp cheddar, shredded (divided)
• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 6 tablespoons unsalted butter, melted and slightly cooled

Do This

• 1. Heat oven to 400°F and grease a 9×13-inch baking dish.
• 2. Sauté onion and bell pepper in oil (6 minutes); add garlic (30 seconds).
• 3. Stir in corn, pulled pork, 1 cup BBQ sauce, vinegar, paprika, salt, and pepper; simmer 2 minutes.
• 4. Spread filling in dish; sprinkle with 1 cup cheddar.
• 5. Whisk cornbread dry ingredients; whisk wet ingredients; combine just until mixed.
• 6. Spread batter over filling; bake 30–35 minutes until golden and set.
• 7. Drizzle 1/4 cup BBQ sauce, sprinkle remaining 1/2 cup cheddar; bake 5 minutes. Rest 10 minutes, slice, serve.

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Why You’ll Love This Recipe

• Sweet-smoky comfort food: saucy pulled pork and BBQ meets a golden cornbread cap.
• Great use for leftovers: perfect when you have pulled pork in the fridge or freezer.
• One-pan dinner: hearty, filling, and easy to serve for weeknights or game day.
• Built-in texture: tender pork, pops of corn, peppers, and a thick, fluffy cornbread topping.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 2 cloves garlic
• Dairy: buttermilk, unsalted butter, sharp cheddar cheese, eggs
• Pantry: olive oil, corn kernels (frozen or canned), BBQ sauce, apple cider vinegar, yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, smoked paprika, kosher salt, black pepper
• Meat: cooked pulled pork (about 1 1/2 pounds)

Full Ingredients

Pulled Pork, Corn & Pepper Filling

• 2 teaspoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 1/2 cups corn kernels (frozen, thawed; or canned, drained well)
• 4 cups cooked pulled pork (about 1 1/2 pounds)
• 1 cup BBQ sauce (choose your favorite, thick style)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper

Sharp Cheddar Layer

• 1 1/2 cups sharp cheddar cheese, shredded (divided: 1 cup for inside, 1/2 cup for finishing)

Thick Cornbread Topping

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 6 tablespoons unsalted butter, melted and slightly cooled

Finish

• 1/4 cup BBQ sauce (for drizzling after baking)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 400°F (rack in the center). Grease a 9×13-inch baking dish with butter or nonstick spray so the cornbread releases easily after baking.

Step 2: Sauté the onion and peppers for extra flavor

Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Step 3: Build the saucy pulled pork filling

To the skillet, add the corn, pulled pork, 1 cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Stir well and simmer for 2 minutes just to warm everything through and help the sauce coat the pork evenly. Taste and add a pinch more salt if your BBQ sauce is on the sweeter side.

Step 4: Layer the casserole

Spoon the pulled pork mixture into the prepared baking dish and spread it into an even layer. Sprinkle 1 cup of the shredded sharp cheddar evenly over the filling.

Step 5: Mix the thick cornbread batter

In a large bowl, whisk together the dry ingredients: 1 1/2 cups cornmeal, 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar, and 1 teaspoon kosher salt.

In a separate medium bowl, whisk the wet ingredients: 2 eggs, 1 3/4 cups buttermilk, and 6 tablespoons melted butter.

Pour the wet mixture into the dry mixture and stir just until no dry streaks remain. The batter will be thick; avoid overmixing so the topping bakes up tender.

Step 6: Top, bake, and get that golden cornbread crust

Dollop the cornbread batter over the casserole and gently spread it into an even layer all the way to the edges (this helps seal in the filling).

Bake at 400°F for 30–35 minutes, or until the top is deep golden and a toothpick inserted into the cornbread topping comes out clean (a few moist crumbs are fine, but no wet batter).

Step 7: Finish with BBQ drizzle and sharp cheddar

Remove the casserole from the oven and immediately drizzle 1/4 cup BBQ sauce over the top. Sprinkle the remaining 1/2 cup cheddar on top.

Return to the oven and bake for 5 minutes, just until the cheddar is melted.

Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get clean, satisfying squares.

Pro Tips

• Drain the corn well: extra liquid can make the filling soupy and slow the cornbread from setting.
• Use a thick BBQ sauce: thinner sauces can make the base runny. If yours is thin, simmer the filling an extra 2–3 minutes to reduce slightly.
• Don’t overmix the cornbread batter: stirring just until combined keeps the topping fluffy instead of tough.
• Spread batter to the edges: this “caps” the casserole and prevents dry corners or exposed filling.
• Rest before slicing: a 10-minute rest makes serving much neater.

Variations

• Spicy BBQ version: add 1 finely diced jalapeño with the onion and pepper, and use a spicy BBQ sauce. You can also add 1/2 teaspoon chili powder to the filling.
• Chicken instead of pork: swap in 4 cups shredded cooked chicken and follow the recipe exactly as written.
• Southwest twist: add 1 (15-ounce) can black beans, drained and rinsed to the filling and replace the cheddar with a Mexican blend.

Storage & Make-Ahead

Let leftovers cool, then cover and refrigerate for up to 4 days. Reheat individual servings in the microwave for 60–90 seconds or reheat the whole pan (covered with foil) at 350°F for 20–25 minutes, until hot in the center.

Make-ahead option: Prepare the filling and refrigerate it in the baking dish for up to 24 hours. When ready to bake, mix the cornbread batter fresh, spread over the cold filling, and bake at 400°F for 35–40 minutes (cold filling needs a little longer).

Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F for 25–35 minutes until hot throughout.

Nutrition (per serving)

Approximate per 1/8 of casserole: 520 calories, 28 g protein, 45 g carbohydrates, 25 g fat, 3 g fiber, 12 g sugar, 980 mg sodium. (Values vary by BBQ sauce, pulled pork, and cheddar brand.)