Southern Pulled Pork and Cornbread Lasagna

Name: Southern Pulled Pork and Cornbread Lasagna
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 3 cups (450 g) pulled pork, shredded (such as smoked shoulder or brisket), warm or at room temperature; 1½ cups (360 ml) BBQ sauce, divided; 4 cups (400 g) cornbread, crumbled or cut into ½-inch (1.3 cm) cubes, room temperature or slightly cooled; 2 cups (220 g) sharp cheddar cheese, shredded, divided; 1 cup (240 ml) sour cream; 2 whole (30 g) fresh jalapeños, seeded and minced, seeds removed, finely minced (optional); 3 whole (30 g) scallions, thinly sliced (white and light green parts), thinly sliced, white and light green parts only (optional); 3 tablespoons (45 g) unsalted butter, melted, melted; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A bold fusion of two Southern classics: layers of golden cornbread alternate with smoky pulled pork, melted sharp cheddar, jalapeños, and smoky BBQ sauce. This comforting, savory-spicy lasagna is baked until bubbly and golden, perfect for feeding a crowd or meal prepping.

Prep: 35 min
Cook: 55 min
Wait: 15 min
Total: 1 hr 45 min
Makes: One 9×13-inch (23×33 cm) lasagna, 8 generous servings

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Ingredients

8 servings

3 cups (450 g) pulled pork, shredded (such as smoked shoulder or brisket), warm or at room temperature
1½ cups (360 ml) BBQ sauce, divided
4 cups (400 g) cornbread, crumbled or cut into ½-inch (1.3 cm) cubes, room temperature or slightly cooled
2 cups (220 g) sharp cheddar cheese, shredded, divided
1 cup (240 ml) sour cream
2 whole (30 g) fresh jalapeños, seeded and minced, seeds removed, finely minced (optional)
3 whole (30 g) scallions, thinly sliced (white and light green parts), thinly sliced, white and light green parts only (optional)
3 tablespoons (45 g) unsalted butter, melted, melted
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper

Equipment (5)

9×13-inch (23×33 cm) baking dish
Medium bowl
Large spoon or spatula
Grater (for cheese)
Paper towels

Steps

Before you start

Have pulled pork and BBQ sauce ready (homemade or purchased).
Preheat oven to 350°F (175°C).
Shred cheddar cheese and mince jalapeños.
Allow any cold cornbread pieces to come to cool room temperature before layering.

1
Mix pulled pork and sauce
- In a medium bowl, combine the warm pulled pork with 1 cup (240 ml) of the BBQ sauce.
- Stir well so the pork is evenly coated.
- Taste and add more sauce if needed; you want the pork moist but not soupy.
- Set aside.
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Ready when: Pork is evenly coated and moist
Tip: If using store-bought pulled pork, gently warm it first in a skillet over medium heat so it combines better with the sauce.
2
Prepare the baking dishOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Lightly brush a 9×13-inch (23×33 cm) baking dish with some of the melted butter to prevent sticking.
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Ready when: Oven reaches 350°F (175°C)
Tip: A light butter coating prevents the cornbread from sticking and adds flavor to the bottom layer.
3
Combine sour cream mixture
- In the same medium bowl (no need to wash), whisk together sour cream, the remaining 3 tablespoons (45 ml) of BBQ sauce, salt, and black pepper.
- Fold in the minced jalapeños (if using).
- This creates a creamy, tangy binding layer.
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Ready when: Mixture is smooth and well blended
Tip: The sour cream layer acts as a moisture barrier and adds tang that balances the smoky pork and sweet cornbread.
4
Layer first cornbread
- Spread half of the crumbled or cubed cornbread evenly across the bottom of the prepared baking dish.
- You want a solid base layer about ¾ inch (2 cm) thick.
- If pieces are large, break them into more uniform chunks.
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Ready when: Cornbread covers the bottom evenly
Tip: Don't press the cornbread down too hard; it should remain slightly crumbly to absorb flavors without becoming dense.
5
Spread pork and sour cream
- Spread half of the BBQ sauce–coated pulled pork over the cornbread layer.
- Then drizzle and spread half of the sour cream mixture over the pork.
- Use the back of a spoon to distribute evenly.
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Ready when: Pork and sour cream layers are even
Tip: Spreading in layers ensures every spoonful has all the flavors—don't just dump everything in the middle.
6
Add first cheese layer
- Sprinkle 1 cup (110 g) of the shredded sharp cheddar evenly over the sour cream layer, covering all gaps.
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Ready when: Cheese is distributed evenly
Tip: Sharp cheddar has more flavor than mild, so don't substitute with a milder cheese without increasing the amount.
7
Repeat layers
- Repeat the process: top with the remaining cornbread crumbles (about 2 cups / 200 g), then spread the remaining pulled pork, then the remaining sour cream mixture.
- Finish with the remaining 1 cup (110 g) of sharp cheddar on top.
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Ready when: All layers are stacked and cheese tops the dish
Tip: Layering cheese both inside and on top creates a crispy, browned top while keeping the interior creamy.
8
Bake until bubblyOven 350°F / 175°C
- Drizzle the remaining melted butter over the top cheese layer.
- Place the baking dish in the preheated 350°F (175°C) oven and bake uncovered for 45–55 minutes, until the top is golden brown and the edges bubble vigorously.
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Ready when: Cheese is golden and bubbling at the edges; a fork inserted in the center meets slight resistance
Tip: If the top is browning too quickly, tent loosely with foil after 30 minutes, then uncover for the last 10 minutes for color.
9
Rest before serving
- Remove from the oven and let rest on the counter for 10–15 minutes before cutting.
- This allows the layers to set slightly and makes serving much cleaner.
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Ready when: Bubbling subsides and lasagna firms up slightly
Tip: Resist the urge to cut immediately—the layers will hold together much better after resting.
10
Garnish and serve
- Top with sliced scallions (if using) for a fresh, sharp contrast to the rich, smoky lasagna.
- Cut into 8 generous portions and serve hot, scooping all layers onto each plate.
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Ready when: Garnish is distributed
Tip: Fresh scallions brighten the dish; if you don't have them, a sprinkle of cilantro or parsley works too.

Good to know

Tips

Cornbread that's one day old is ideal—fresh cornbread can be overly crumbly, and frozen cornbread may release too much moisture. If using fresh cornbread, let it cool completely and dry out on a wire rack for 30 minutes before crumbling.
For homemade pulled pork: slow-cook a pork shoulder (5–6 hours on low in a slow cooker or 8–10 hours in a 275°F/135°C oven) until shredded easily. This dish is a great way to use leftovers.
If your BBQ sauce is very thin, it may make the lasagna watery. Choose a thicker, more concentrated sauce, or simmer your sauce over medium heat for 5–10 minutes to reduce it slightly before using.
For a spicier version, add ½ teaspoon of cayenne pepper or smoked paprika to the sour cream mixture, or use hot sauce instead of some of the BBQ sauce.

Make ahead

This lasagna can be assembled up to 24 hours ahead: cover tightly with plastic wrap and refrigerate. Bake directly from the fridge, adding 10–15 minutes to the baking time. You can also freeze the unbaked lasagna for up to 3 months; thaw overnight in the refrigerator before baking.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave (2–3 minutes) or cover and warm in a 325°F (163°C) oven for 15–20 minutes until heated through. Freezer storage: wrap tightly and freeze for up to 3 months; thaw overnight in the fridge and reheat in a 325°F oven for 25–30 minutes.

Substitutions

sharp cheddar cheese, shredded → Smoked gouda or gruyere cheese. Use the same amount. Gouda adds even more smokiness; gruyere brings nutty depth. Both melt beautifully.
sour cream → Greek yogurt (plain, full-fat). Use the same amount. It's tangier, so reduce salt slightly. Adds creaminess and protein.
fresh jalapeños, seeded and minced → Diced green chiles (canned or fresh) or diced banana peppers. Use the same weight. Green chiles are milder; banana peppers are sweet-spicy. Both add color and flavor.
cornbread, crumbled or cut into ½-inch (1.3 cm) cubes → Crumbled corn muffins or polenta cornbread (with added cheese and herbs). Use the same amount. Ensure pieces are similar size so they bake evenly. Flavored cornbread adds extra depth.