Pork Enchilada Cornbread Bake
  • 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
  1. 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.
  2. Preheat your oven to 375 degrees.
  3. In a bowl mix the cornbread mix according the box pkg. I stirred in about ½ a can of drained corn as well.
  4. 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.
  5. Garnish with additional scallion if you'd like.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2017/06/pork-enchilada-cornbread-bake/