Get ready to meet your new favorite comfort food combo! Tender pulled pork smothered in BBQ sauce and topped with a fluffy, golden cornbread layer. It's cozy, satisfying, and definitely crave-worthy. This casserole is one of those dishes that brings everyone running to the table. Whether you're using leftover pulled pork or making a fresh batch just for this, it's a hearty meal that's easy to love.
Why this is the recipe you should make
If you love casseroles that bring big flavor without a ton of fuss, this one's for you. It's a BBQ-meets-cornbread dream that'll have everyone asking for seconds.
The cornbread topping is made from scratch. No boxed mix here! It's light, fluffy, just a little sweet, and the perfect contrast to the rich, savory filling underneath.
It's a great way to use leftover pulled pork. If you've made a batch of Air Fryer Pulled Pork, this is the perfect way to give those leftovers new life.
It's a full meal in one dish. You've got your protein, veggies, and bread all baked together in one comforting casserole. Fewer dishes, more flavor.
It's family-friendly and easy to make. Even picky eaters will dig into this BBQ pulled pork casserole. It's sweet, smoky, cheesy, and baked with love.
Ingredients
This pulled pork cornbread casserole comes together with simple, tasty ingredients. Here's how to pull it together.
Pulled pork filling
Pulled pork - The star of the dish. Tender, juicy, and packed with flavor.
Barbecue sauce - Sweet, smoky, and tangy, it ties the whole filling together.
Onions and bell peppers - These give the filling a nice savory base and a pop of color.
Corn kernels - Adds texture and a little natural sweetness.
Olive oil - For sautéing and softening the veggies.
Cheddar cheese - Melted into the filling and sprinkled on top for a cheesy bonus.
Salt and pepper - Season to taste to bring out all the flavors.
Cornbread topping
Yellow cornmeal and all-purpose flour - The base of the cornbread, giving it that classic texture.
Sugar - Just a touch for that hint of sweetness.
Baking powder and baking soda - These help the topping rise and get that perfect fluffy texture.
Salt - Brings out all the flavors.
Buttermilk, egg, and oil - These wet ingredients bring moisture and richness to the batter.
Cheddar cheese - A little cheese stirred into the cornbread adds flavor and melty goodness in every bite.
How to make pulled pork casserole with cornbread topping
This cornbread pulled pork casserole is simple to pull together and makes the house smell incredible while it bakes. Here's what to do:
For the pulled pork filling:
- Heat olive oil in a large skillet. Add chopped peppers and onions.
- Sauté until onions are soft and translucent, around 5 minutes.
- Reduce heat and add pulled pork, drained corn kernels, barbecue sauce, salt and pepper to the skillet.
- Stir well.
For the cornbread topping:
- In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together buttermilk, oil and eggs.
- Pour buttermilk mixture into dry mixture.
- Whisk well then add ½ cup cheese and stir briefly.
To assemble:
- Spread the pulled pork mixture into a 9x13-inch baking dish that has been sprayed with nonstick spray. Sprinkle 1 cup of shredded cheese on top.
- Top with cornbread batter and smooth to cover top.
Bake casserole at 350°F for 30 minutes. Let it rest 10 minutes before serving. Plate and sprinkle parsley on top for a colorful pop.
Variations to make it your own
Feel like mixing things up? Here are some easy ways to put your own spin on this tasty casserole.
Change the cheese. Try Monterey Jack, mozzarella, or a spicy pepper jack if you want something a little different from classic cheddar.
Add a kick of heat. Substitute half of one of the bell peppers with ¼ cup of chopped fresh jalapeño for some extra spice.
Swap the topping. Not in the mood for cornbread? Turn this into a tater tot casserole by topping it with frozen tater tots and baking at 375°F for 35-45 minutes.
Try a biscuit twist. Use canned refrigerated biscuits instead of cornbread. Cut each biscuit into six pieces, toss with melted butter, scatter over the top of the casserole, and sprinkle on some extra cheese. So good.
What to serve with pulled pork casserole
This dish is definitely filling, but a few easy sides can round it out into an unforgettable meal.
Baked beans are a classic with pulled pork. Try these Crockpot Bourbon Baked Beans for a sweet, smoky side that pairs beautifully.
A scoop of coleslaw on the side adds crunch and freshness, balancing the richness of the casserole.
If you want something bright and juicy, serve it with this Cucumber Tomato Salad. It's light, crisp, and super refreshing.
Mac and cheese lovers, rejoice! A creamy scoop of Sinful Mac and Cheese alongside this casserole is comfort food heaven.
Potato salad is another solid choice. This Roasted Potato Salad is hearty, flavorful, and perfect for BBQ-style meals.
How to store, freeze, and reheat leftovers
Once the casserole has cooled, cover it or transfer it to an airtight container and store it in the fridge. It'll stay good for up to 4 days.
To freeze, let the casserole cool completely. Wrap the whole dish tightly in foil, or portion into freezer-safe containers. It will keep in the freezer for up to 3 months.
When you're ready to reheat, thaw it overnight in the fridge if frozen. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick and easy meal.
More pulled pork recipes
Looking for more delicious ways to use pulled pork? Try one of these:
- Air Fryer Pulled Pork Nachos
- Crockpot BBQ Pulled Pork
- Pulled Pork Baked Potatoes
- Pulled Pork Chili
- Pulled Pork Pizza
Love casseroles? Find lots of easy casserole recipes right here on 2CM!
Pulled Pork Casserole with Cornbread Topping
Ingredients
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓-1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup buttermilk room temperature
- 2 eggs room temperature
- 5 Tablespoons avocado oil
Pulled Pork Topping
- 2 Tablespoons olive oil
- 2 medium onions diced
- 2 medium bell peppers seeded and diced (any color)
- 2 cups your favorite barbecue sauce
- 1 can corn kernels, drained
- 4 cups pulled pork
- 1 cup cheddar cheese, grated
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350°F. Spray an 9x13-inch baking dish with nonstick spray.
Pulled Pork Filling
- In a large skillet, heat olive oil over medium-high heat. Add the diced onions and bell peppers and cook until the onion is translucent and the bell pepper is tender, about 5 minutes.
- Reduce heat and add the barbecue sauce, drained corn, pulled pork, salt and pepper. Simmer for 3-5 minutes to warm.
- Spread the pulled pork mixture into the prepared baking dish. Sprinkle the top with 1 cup grated cheddar cheese.
Cornbread Topping
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, eggs, and avocado oil until combined. Add to dry ingredients and mix just until it comes together.
- Stir in ½ cup of grated cheddar cheese.
- Spread the cornbread batter evenly over the pork mixture.
- Bake for 30 minutes. Let it rest for about 10 minutes to make it easier to serve.
- Garnish with chopped parsley, if desired.
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