Cornbread-Coated Pulled Pork Mac and Cheese Wedges Recipe

Cornbread-Coated Pulled Pork Mac and Cheese Wedges Recipe
13 Ingredients
  • 3 cups leftover macaroni and cheese, chilled (see note above)
  • 1 jalapeño pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish
  • 1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese
  • 2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note above)
  • 2 cups all-purpose flour
  • 1 cup ground yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 3/4 cups milk
  • 2 eggs
  • Oil, for frying
  • Barbecue sauce, to serve
Nutrition
852
43% daily value
8 servings
                                       
                                           
     

Fat

74% 48

Saturated

35% 7

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 12

Carbs

31% 93

Carbs (net)

- 90

Fiber

11% 3

Sugars

- 40

Sugars, added

- 12

Protein

26% 13

Cholesterol

19% 57

Sodium

47% 1123

Calcium

21% 207

Magnesium

9% 40

Potassium

8% 367

Iron

18% 3

Zinc

13% 1

Phosphorus

32% 226

Vitamin A

10% 90

Vitamin C

0% 0

Thiamin (B1)

36% 0

Riboflavin (B2)

36% 0

Niacin (B3)

23% 4

Vitamin B6

13% 0

Folate equivalent (total)

43% 171

Folate (food)

- 29

Folic acid

- 83

Vitamin B12

19% 0

Vitamin D

6% 1

Vitamin E

52% 8

Vitamin K

27% 32
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