6 cups Leftover Pulled Pork

2 cups Barbecue Sauce or Enchilada Sauce

Box of Cornbread Mix batter prepared according to box instructions

1 can of Black Beans drained and rinsed

1 can of sweet Corn drained

Optional but tasty:

Sour Cream Grated Cheese, Taco Sauce, Hot Sauce, Sliced Olives, Diced Red Onion, Sweet Onion, Green Onions, Cilantro

Preheat the oven to 425ºF.

Stir the pulled pork, sauce, black beans, and corn together in the 9 x 13-inch pan. Gently even it out. It doesn’t have to be perfect, just approximately even.

Pour or spoon the cornbread batter evenly over the top of the pulled pork mixture. Gently level it as best you can.

Bake for about 30 minutes, or until the cornbread is set and golden brown and sauces from the pulled pork layer are bubbly and hot. Let it stand for 5 minutes before serving.

Scoop from the pan into bowls and garnish with the desired topping.