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Carnitas & Cornbread Casserole

A comforting casserole that combines tender carnitas and crispy cornbread, blending Mexican and Southern flavors for a family favorite.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 pounds pork shoulder
  • Salt and pepper to taste
  • Spices (cumin, oregano, chili powder)
  • Lard or oil
  • 2 cups cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • Diced onions (optional)
  • Jalapeños (optional)
  • Cheese (optional)

Instructions

  1. Cut pork shoulder into large chunks, season with spices, salt, and pepper.
  2. Heat lard or oil in a skillet, brown the pork, then transfer to a slow cooker.
  3. Cook pork on low for 8-10 hours or until tender. Shred it before using.
  4. For cornbread, mix cornmeal, flour, salt, and sugar. Add buttermilk, eggs, and melted butter. Mix until just combined.
  5. Pour cornbread mixture into a greased skillet and bake at 400°F (200°C) for 20-25 minutes.
  6. In a baking dish, layer shredded carnitas, crumbled cornbread, and optional toppings.
  7. Bake for an additional 10-15 minutes until heated through. Serve warm.

Notes

For best results, ensure not to overcook the carnitas and keep cornbread moist by avoiding overmixing.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican/Southern
  • Diet: Non-Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: casserole, comfort food, carnitas, cornbread, Mexican, Southern