Porky Blue Cornbread

Ok, so what do you do with 2+ pounds of leftover pulled pork??

You stick it in cornbread, that’s what! What a good idea this was. The pork added a nice substantive meaty factor without being overwhelming. The bread itself was buttery, moist, and just a wee bit spicy.

*Sorry for the crappy pictures… I took this to a friend’s football party and left my camera behind 😦

Porky Blue Cornbread
Makes 1 loaf
Recipe by Just the Tip

Here’s what I used:

• 1 stick (4 ounces) unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup blue cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 1 cup leftover pulled pork

Here’s what I did:

• Preheat the oven to 425.
• Spray a 8×2 loaf pan with nonstick spray.
• In a food processor, add the melted butter, beaten egg, blue cornmeal, both flours, baking powder, salt and baking soda; pulse to combine.
• Add the buttermilk and process for 5 seconds, or just until smooth.
• Scrape the batter into a bowl and stir in the pork. Pour into the prepared pan and bake for 40 minutes, or until the center is firm.
• Transfer the bread to a rack to cool a bit, then turn out and let cool completely
  

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