What goes better with pulled pork than honey butter cornbread? Honestly, I’m actually asking because I can’t think of anything that would result in a better combo.
INGREDIENTS:
1/2 cup all purpose flour
6 tbsp yellow cornmeal
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
3.5 tbsp light butter + 1/2 tbsp for greasing your skillet
2 tbsp fat free plain greek yogurt
1/2 cup granulated swerve
2.5 tbsp imitation honey
1 egg
1/2 cup + 2 tbsp buttermilk
8 oz pulled pork
2 tbsp sweet baby rays sugar free bbq sauce
1/2 cup shredded colby jack cheese
green onions for garnish
INSTRUCTIONS:
To begin, preheat your oven to 375. Put your 7” cast iron in the oven while it preheats. Mix 1/2 cup flour, 6 tbsp yellow cornmeal, 1/4 tsp salt, 1/4 tsp baking soda, and 1 tsp baking powder in a bowl and set aside. In another bowl, add 3 1/2 tbsp light butter and melt it in the microwave. Once melted, add in 2 tbsp fat free plain Greek yogurt, 1/2 cup granulated swerve, and 2 1/2 tbsp imitation honey. Whisk together before adding in 1 egg and 1/2 cup + 2 tbsp of buttermilk. Stir the dry ingredients into the wet just until combined – don’t over mix. It’s ok if there are some lumps. Take the pan out of the preheated oven and grease it with 1/2 tbsp light butter. Pour in your batter and bake for about 30 minutes or until a toothpick comes out clean. I topped mine with 8 oz of warmed pulled pork, a drizzle of bbq sauce, shredded cheese and pop it back in the oven until the cheese is melted. Garnish with green onions and try not to eat the entire pan, I dare you.
NUTRITION for 1/4 the pan:
451 calories – 35C/23F/28P
