Cheddar Corn Cakes with Pulled Pork

Category

Entrees

Servings

4

Adding one of Cabot’s flavored cheddars to these Cheddar Corn Cakes creates the perfect Pulled Pork platform. Cheesy yellow discs of corn complement the full flavor of the barbecued meat. Top with your favorite slaw and dig in!

Ingredients

    Pulled Pork:

  • About 4 cups cooked shredded  pork
  • 1 cup favorite barbecue sauce (or use Dakin Farm BBQ Pulled Pork)

  • Pancakes:

  • ¾ cup Bisquick Pancake and Baking Mix

  • ¾ cup yellow cornmeal
  • ¾ cup lowfat (1%) milk
  • 1 large egg
  • ¼ teaspoon salt

Directions

    To make pulled pork*:

    1. STIR together pork and barbecue sauce; microwave or stir over heat until heated through. Cover and set aside to keep warm.
    2. To make pancakes:
    3. WHISK together pancake mix, cornmeal, milk, egg and salt until well combined in medium bowl; stir in cheese.
    4. SPRAY large nonstick skillet with cooking spray or lightly brush with oil; place over medium heat until hot.
    5. ADD scant Â¼ cup of batter for each pancake. Cook until one or two bubbles remain open on top (reduce heat if browning too quickly on underside). Turn over and cook until golden on second side. Serve topped with pulled pork.

    6. SERVE with coleslaw on top of port or along-side.

    Recipe Tips

    *To prepare pork in a slow cooker, add ½ cup broth or water to bottom of slow cooker and top with pork shoulder. Cook on low 8 hours or until tender.

    Nutrition

    Nutrition

    per serving
    Calories
    633
    Amount/Serving % Daily Value
    Fat
    17.5 grams
    27%
    Saturated Fat
    7 grams
    35%
    Cholesterol
    172 milligrams
    57%
    Sodium
    1391 milligrams
    58%
    Carbs
    69 grams
    23%
    Fiber
    2 grams
    8%
    Protein
    46.5 grams
    Calcium
    339 milligrams
    34%
    Image of Cheddar Corn Cakes with Pulled Pork

    Cheese As You Please

    Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

    Let’s get cooking

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