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
Ingredients
Scale
- 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
- Preheat the oven and prepare the cornbread according to the package directions.
- Spray each skillet with nonstick cooking spray and divide the batter between them.
- Bake for 13-15 minutes or until the cornbread is golden brown.
- Heat the pulled pork and divide it among the skillets.
- 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!
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