Time: 30 min.
Complexity: easily
Servings: 4

This hearty dish combines all the popular flavors of Tex-Mex cuisine: juicy pork, airy sweet cornbread, and zesty jalapeño and cheese in a crispy breadcrumb coating. Everything is ready in one skillet and in just half an hour.

Ingredients:

• 1 package (220 g) cornbread mix (+ additional ingredients needed)
• 450 g pulled pork
• 1 can (450 g) baked beans
• 1 package (500 g) frozen stuffed jalapeño peppers
• 3 green onions, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, baked beans, corn flour, jalapeno pepper, green onions

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Preparation:

Step 1
• Preheat oven to 230°C. Mix cornbread dough according to package directions (do not bake).
Step 2
• In a 10-inch cast-iron skillet, combine the pork, beans, and 3/4 cup water. Spread the cornbread batter over the filling and lightly press the peppers into the batter. Cook over medium-high heat until the pork filling begins to bubble on the sides, about 3 minutes.
Step 3
• Transfer the pan to the oven and bake until the peppers are golden and the crust is cooked through, about 24 minutes. Sprinkle with green onions and serve warm.

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