Another skillet recipe, this time savory! They’re such an easy weeknight dinner because these mini entrees are semi-DIY. Each mini cornbread skillet has a warm, crumbly base and it’s topped with flavorful store-bought pulled pork. They’re topped with melted cheese, green onions, and a spicy kick of jalapeños. They make a delightful appetizer or main dish that bursts with Southern charm and a touch of heat.

Mini Cornbread Skillet

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• Author: Taryn Camp

Ingredients

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• 4 mini skillets
• Nonstick cooking spray
• 1 package of cornbread mix + the ingredients listed (I used Martha White)
• 1 container of pulled pork (I used Curlys)
• Toppings- shredded cheese, green onions, and sliced jalapeños

Instructions

1. Preheat the oven and prepare the cornbread according to the package directions. 
2. Spray each skillet with nonstick cooking spray and divide the batter between them.
3. Bake for 13-15 minutes or until the cornbread is golden brown.
4. Heat the pulled pork and divide it among the skillets. 
5. Top with cheese and any other desired toppings.

Notes

Be sure to always season your cast iron skillets. Here is a great tutorial and explanation!