Pork Enchilada Cornbread Bake. Slow cooked pork topped with a boxed cornbread mix and finished with cheese and scallions. Perfect weeknight meal!
If you happen to follow along with me on Instagram then you know for the past couple weeks I’ve been working hard on my personal clean out the pantry/fridge/freezer challenge. In an effort to not constantly be running to the grocery store I’ve been putting the thinking cap on and creating some great budget friendly meals out of things that I have on hand like this Pork Enchilada Cornbread Bake!
So I had remembered that a while back I bought a large pork loin and cut it into different cuts to really stretch it out. I used half the loin a couple weekends ago to make Tacos al Pastor for a BBQ but I still had about 2 lbs of diced pork in the freezer. I checked what I had in the pantry and came across a can of enchilada sauce, a can of corn and a box of cornbread mix and voila!
Such simple ingredients and here this meal turned out to be a big hot with the family! Super easy too! I threw the frozen diced pork into the slow cooker with 1 diced red bell pepper and a can of enchilada sauce. Cooked on low for 7 hours. Then to assemble I simply layered the meat into a baking dish. Mixed the cornbread mix according to the box instructions with the addition of a can of corn and spread that over the meat. Sprinkled a good amount of shredded 4 cheese Mexican blend and some scallion. Pop in the oven until the cornbread is cooked through and dinner is set!
- 1½ - 2 lbs of pork loin, large cubes
- 1 can red enchilada sauce
- 1 red bell pepper, diced
- 1- 16 oz box cornbread mix {PLUS ingredients listed on pkg}
- ½-1 can corn, drained
- 1 good handful or two of 4 blend Mexican shredded cheese
- scallions
- Place the pork, bell pepper and enchilada sauce into a slow cooker and set on low for 7 hours. When the cooking time is down to the last hour, go ahead and shred it up a bit with tongs or a couple forks, place the lid back on and finish cooking while soaking up that sauce.
- Preheat your oven to 375 degrees.
- In a bowl mix the cornbread mix according the box pkg. I stirred in about ½ a can of drained corn as well.
- Spread the cooked pork into the bottom of a large baking dish. Spread the cornbread mix over top. Sprinkle with cheese and a little snipped scallion. Bake for 45 minutes.
- Garnish with additional scallion if you'd like.
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