Tex Mex Cornbread Casserole

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Y’all, I love the flavors of Tex Mex and Mexican foods. So today I am combining that love with my southern up bringing and making a Tex Mex Cornbread Casserole. I do hope y’all like it.

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So here ya go.

Ingredients:

• 2 cups smoked pork shoulder (you can use any meat, even ground beef or chicken)
• 1/2 sweet onion diced
• 1/2 cup diced green pepper
• 1 can black beans drained
• 1 can corn drained
• 1 large tomato diced
• salt/pepper to taste
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground
• 1 heaping spoon flour
• 2 1/2 heaping spoons corn meal
• 1/2 stick melted butter
• 1 egg
• 1 can diced mild green chili’s
• 1/2 teaspoon cumin
• sprinkle Cayenne pepper
• about a cup buttermilk, may take more or less to bring together.
• 1/2 cup shredded cheese in cornbread mixture
• 1 cup shredded cheese to top meat mixture

1. In a large cast iron skillet, reheat your pulled pork.
2. Add your diced onion and green peppers, cook 2-3 minutes to soften
3. Add your corn and beans.  Cook to heat 2-3 minutes
4. Add in the tomato and all your spices. and continue to cook on low.
5. While meat mixture is cooking, in a large bowl combine cornbread ingredients:
6. Mix together the flour, cornmeal, butter, egg, chili’s cumen, Cayenne pepper and buttermilk.  Stir to combine
7. Add in the shredded cheese and mix well.
8. Top meat mixture with another cup grated cheese and combine
9. Pour cornbread mixture over the meat mixture.
10. Bake in a preheated 400°F oven for 25-30
11. After baking, top with salsa, sour cream and pickled jalapenos….
12. Enjoy.