I modified my Tennessee Cornbread recipe to be more like a tamale.
A single batch of this is perfrect for a 10″ cast iron skillet. Do a double batch in a dutch oven.
You can make a double batch in a large dutch oven.
This is pretty bland and you need to cover it with salsa before serving.
Also, smoked pork gives it a bbq flavor that may not be right for this dish.
Dianne said we needed it lighter and sweeter so I change the recipe for next time to be more like the cornbread with sugar and jalapeno.
I also split the cornbread and added baking powder to make it less dense.
- 1 oz. lard
- 1 oz. unsalted butter
- 2 eggs
- 3.4 Cups Self Rising White Cornmeal
- 1.25 teaspoon of Baking Powder
- 1/2 teaspoon of salt
- 1/4 cup granulated sugar
- 4 oz. Sour Cream
- 1/2 cup of mexican cheese blend
- 1/8 cup finely chopped jalepeno peppers
- 2 cups pulled pork (cooked)
- 1 cup taco sauce (I use the Ortega Style recipe)
- Preheat the oven to 350 degrees.
- Melt the lard in the bottom of a large frying pan or dutch oven.
- Mix everything but the pork and taco sauceand pour them into the pan.
- Mix the pulled pork and taco sauce and spoon evenly onto the mixture.
- Cook uncovered for 30 minutes or until a toothpick inserted in the center comes out clean and the top begins to look dry and starts to crack.