Think comfort food with a little kick. The sweetness of cornbread complemented by the savory of onions, peppers and pulled pork.
That's what this is.
And it's delectable.
Here's what you need and how you do it
About half a pork tenderloin OR two boneless, skinless chicken breasts OR ground meat like turkey or beef (I used the pork)
1 medium onion, chopped
1 small green bell pepper, chopped
1 Tablespoon garlic, chopped
1 Tablespoon cumin
1 28-ounce can crushed or diced tomatoes
1/2 to 1 cup shredded cheddar cheese
Cornbread mix (Jiffy, Trader Joes, etc.)
You may need eggs, oil and milk to complete this cornbread
1/4 cup sliced black olives (optional)
Frozen or canned corn (optional)
1-2 canned jalapenos, finely diced (optional)
Preheat oven to 350 degrees.
Spray a baking dish with oil and cook pork tenderloin for 20 minutes per pound of meat (until internal temperature reaches 165 degrees).
While the pork is cooking, add olive oil to a skillet and saute onion, green pepper and garlic until softened. Add cumin and tomatoes. (You may want to use a little less than one huge can of tomatoes, depending on how you want your consistency).
Prepare cornbread according to package directions (without cooking). I also like to add some frozen or canned corn and jalapenos.
When pork is done, set aside to cool, then shred. Add pork to onion/tomato mixture. Spoon mixture into baking dish. Sprinkle with cheese. Spread a THIN layer of cornbread batter over cheese (not too thick because the cornbread expands and will take over).
Sprinkle top with black olives and cilantro (if desired).
Cook in 350 degree oven for a 1/2 hour to 45 minutes, or until top is golden and cornbread is cooked through.