Cornbread Waffle Sliders with Pulled Pork
These were a hit when I made these for a cooking class. They can be made for any gathering from Summer, Fall tailgating, or anytime. Making cornbread from scratch is simple but of course you could use your favorite box brand. I used Shoup's pulled pork that was already cooked, and it just needed heating up. The coleslaw topping made a nice compliment and added crunch.
bonCook tools used: Perforated Baking Sheet,Waffle Tray, Stainless Mixing Bowl, Blender Spatula, Mini Whisk, Cake Server Knife
Ingredients
1 lb. pulled pork
Barbeque Sauce (your favorite)
1 cup Cornmeal
1 cup flour
1/4 cup sugar
4 tsp baking powder
1 tsp FRENCH PANTRY Sel Gris Salt
1 cup cheddar cheese, shredded
2 large eggs
1 cup milk
1/4 cup canola oil
3 cups bagged coleslaw mix
1/2 cup coleslaw dressing
Directions
Preheat the oven to 400 degrees F. Place the Waffle Tray on the Perforated Baking Sheet. Set aside.
In the Stainless Mixing Bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in the cheddar cheese.
In a smaller bowl, whisk together the eggs, milk, and canola oil. Make a well in the dry ingredients and add the wet ingredients. Stir gently until just combined. Do not overmix.
Place 1/3 cup of the batter into each well of the Waffle Tray. Spread the batter evenly.
Bake the waffles for 15-18 minutes. Let cool slightly and unmold. Cut the waffle in half.
In a large bowl, toss together the coleslaw mix and coleslaw dressing.
Top each waffle half with a heaping pile of pulled pork, then top with coleslaw. Serve immediately.
* bon Tip - Place the pulled pork in any Round Mold, top with the Octagonal Bonmat and place in the microwave for a few minutes until heated through.
