Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on February 16, 2015, 02:40:41 PM
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Feb 15 2015
I have fixed cornbread many ways; adding bacon, cheese, peppers and onions to the batter in any combination. I got the idea for stuffing it with pulled pork from Regina Charboneau’s Mississippi Current cookbook. She used a square muffin pan and filled halfway with her cornbread mix, added a Tbs. of pulled pork and some chopped mustard greens then more batter and baked. It looked delicious.
I had found a muffin pan that had 8 oblong mini loaves to use. I cheated some and used my favorite cornbread mix; Miracle Maize Sweet. I had some pulled pork I had done with peaches thawed out. I chopped it up some and added a little BBQ sauce. I didn’t add any greens to mine. I baked them at 350 deg. for 30 minutes.
For our sides I had peas and some baked Mac and cheese that was supposed to be a recipe from Sam and Daves BBQ in Marietta, GA. It had three cheeses and I used half and half instead of cream; and topped it with some Savor’s Savor All. I just made a half recipe that served four.
Our daughter in law and grandson came to eat with us. I made 4 of the cornbread loaves plain for her. We all thought it was all good. I thought the Mac and cheese could have had some more half and half added to be creamier. The cornbread and Mac and cheese were easy to fix together; they both baked at 350 deg. and was done in 30 minutes.
Sorry muebe and Pappy; I wanted beans but everyone else voted for peas! ;)
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Mac N Cheese recipe:
Dave Roberts Mac and Cheese
About This Recipe
"This is the baked macaroni and cheese recipe from our favorite BBQ joint in Georgia, Sam and Dave's in Marietta. It was originally printed in the Atlanta Journal-Constitution. It's perfect for a crowd or just anytime. Prep time includes boiling the pasta."
Ingredients
o 1 (16 ounce) boxes rigatoni pasta, I used penne
o 8 ounces sharp cheddar cheese, shredded
o 8 ounces monterey jack cheese, shredded
o 4 ounces parmesan cheese, grated
o 2 cups heavy cream, I used half and half
o salt and pepper
Directions
1. Preheat oven to 350°F.
2. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
3. Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
4. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.
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What a great idea! The Mac& Cheese looks excellent too - saved the recipe. And I will be happy to take any leftover peas. Thanks for sharing this!
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As usual SD you bring home cooking to another level ;D
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Bookmarked, thanks for another great post
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That looks really good. Pass my peas to drholly???
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That looks really great!
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Dang, that looks great! Love the idea of the stuffed cornbread!
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Excellent cook Don! Bookmarked!
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Oh man that looks great! I want that cornbread!
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Another fine meal Don, nicely done. ;)
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everything looked great until I seen the green things? :( love the cornbread loafs.
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SD always on point with his meals!
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As usual SD you bring home cooking to another level ;D
A truer statement has never been made! Love the stuffed cornbread idea.
Art
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I like the stuffed cornbread idea too. In some ways it reminds me of tamales.
Another great meal, Don!