1 jalapeno (or a mix of diced fresh and pickled jalapenos), if desired
¼ cup of shredded cheddar cheese
Directions
Preheat the oven to 400 degrees fahrenheit. Melt some butter and use a brush to grease your stainless steel baking dish.
Dice your jalapeno and shred your cheddar cheese, and set to the side.
In a bowl, follow the instructions to mix up the cornbread batter, using the milk and egg as directed.
Add barbecue sauce to your leftover pulled pork and mix.
Mix the jalapenos and cheddar cheese into your cornbread batter.
Place half of the cornbread batter in your greased stainless steel baking dish, then add the pulled pork, and any remaining cheese, then top with the remaining batter. Garnish with jalapeno slices, if desired.
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