Southwest Cornbread Skillet is a hearty combination of sweet cornbread and seasoned pork. Comfort food at it’s best!
If there is one thing in my kitchen that I can’t live without, it’s probably going to be my slow cooker. As the weather cools down and summer rolls into fall, that bad boy is cranking just about every weekend with one concoction or another. I’ve done desserts in it and I’ve done side dishes in it but what it normally gets fed is PORK. I make no apologies, pulled pork simmering in a low and slow stew of spices … that’s nothing but 100% piggy happiness to the max.
Burritos, wraps, Jerk Pulled Pork, the list goes on and on but the one struggle I find is what else to do with all that left over pork? Even I can only eat pork wraps three or four times in a row when I start wanting something different (yes, I said three or four … don’t judge) from my mountain of spicy heaven on a plate.
So what would go with pork? What compliments spicy? As a follow up tribute to my Jerk Pulled Pork with Sweet Corn Cake recipe, I wanted something that would really stand up to when winter comes blowing through and those nights when you need something super hearty and filling.
So WAM, BAM, PORKY SHAZAM… I set forth to make the ultimate in comfort food. Now this dish is not just for left over pulled pork. This recipe can be made with shredded chicken, ground beef, left over steak… anything that you have in your fridge and that will pair well with homemade taco seasoning flavor.
Last nights salmon? Probably not…
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