Ingredients:
1 (8 1/2 ounce) packages cornbread mix
1/2 cup milk
1 eggs
1 cup corn kernels, fresh or frozen
1 cup grated cheddar cheese
3 green onions, minced
1 small jalapeno chile, seeded and minced, if preferred use a small 4 ounce can of green chilis for sensitive tummies
3 cups leftover pork or 3 cups beef, barbecue or 1 (18 ounce) containers refrigerated pork or 1 (18 ounce) containers beef, barbecue shredded bbq chicken tastes great too
1 tablespoon yellow mustard
Directions:
Heat oven to 400 degrees F.
Combine cornbread mix, milk and egg in a medium bowl.
Stir in corn, cheese, onions, and jalapeno or green chilis.
This mixture will be thick.
Pour into a greased, 8- inch square baking dish.
Bake until knife inserted in the center comes out clean, about 25 minutes.
Let cool 15 minutes.
Meanwhile, heat barbecued pork and mustard in a covered saucepan over low heat until hot throughout, about 10 minutes.
Cut cornbread into 6 squares.
Halve the squares horizontally; place on serving plates.
Spoon pork on top of one square on each plate; top with the other square to make a sandwich.
Servings: 6
Time preparation: 5 min.
Time total: 35 min.