SAM_2104

1 box gluten free cornbread mix (I used Kentucky Kernel brand)

cornbread mix

1 can white corn kernels, drained

1 container sour cream

1/2 c. vanilla milk (I used coconut almond)

1 Tbsp. agave syrup

Combine ingredients and bake at 375 for 25 minutes or until golden brown.

Meanwhile combine the following:

4 c. leftover pulled pork

1 jar salsa

Spread over baked cornbread.

Top with shredded cheese and bake another 15 minutes.

We had this with sliced avocado, sour cream and tostadas

Tostadas

with freshly made pica de gallo.

This was a huge hit!

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