Recipes and Photography Courtesy CABOT
CABOT
Cheddar Corn Cakes with Pulled Pork
ADDING one of Cabot ’ s flavored cheddars to these Cheddar Corn Cakes creates the perfect Pulled Pork platform . Cheesy yellow discs of corn complement the full flavor of the barbecued meat . Top with your favorite slaw and dig in !
Pulled Pork
INGREDIENTS
• About 4 cups cooked shredded pork
• 1 cup favorite barbecue sauce ( or use Dakin Farm BBQ Pulled Pork )
Pancakes
INGREDIENTS
• ¾ cup Bisquick Pancake and Baking Mix
• ¾ cup yellow cornmeal
• ¾ cup lowfat ( 1 %) milk
• 1 large egg
• ¼ teaspoon salt
• 4 ounces Cabot Habanero Cheddar , Cabot Extra Sharp Cheddar , or Cabot Pepper Jack , grated ( about 1 cup )
DIRECTIONS
1 . STIR together pork and barbecue sauce ; stir over heat until heated through . Cover and set aside to keep warm . 2 . To make pancakes : 3 . WHISK together pancake mix , cornmeal , milk , egg and salt until well combined in medium bowl ; stir in cheese .
4 . SPRAY large nonstick skillet with cooking spray or lightly brush with oil ; place over medium heat until hot .
5 . ADD scant ¼ cup of batter for each pancake . Cook until one or two bubbles remain open on top ( reduce heat if browning too quickly on underside ). Turn over and cook until golden on second side . Serve topped with pulled pork .
6 . SERVE with coleslaw on top of port or along-side .