Hello everyone, I’m back after a much needed and relaxing vacation. My husband and I have a cabin in the mountains of Blue Ridge Georgia and we try to get there as often as we can. Blue Ridge is a small mountain town in Northern Georgia and is some of the most beautiful country I’ve ever seen. Some of the trout streams remind us of the big water in Wyoming or Montana, now what could be better than that?

One of the most surprising things we have learned about Georgia is the abundance outstanding produce. And I mean all kinds of produce, not just peaches (although I am not sure if there is anything sweeter than a fresh picked Georgia peach!) In Blue Ridge and Rome Georgia there are apples. In Cordele and Tifton there are pecans and Canteloupe. Everywhere in Georgia there are Corn Fields. I thought Florida Corn was great but Georgia Sweet Corn is just that ---sweet and delicious. One of my pet peeves of supermarkets is that you can never get a really good tomato. You know the kind I mean, the ones that are so sweet and juicy you want to eat them like an apple. Well the tomatoes in Georgia are the best I’ve had, as good if not better than the legendary Jersey tomatoes!! Really ----- I’m not kidding!!!

This is one of the dishes we always have when we are in Blue Ridge. It’s pulled pork cornbread and it is really good. This is one of those dishes that is a great use of leftover BBQ, but now you can buy premade pulled pork in the grocery. Or if you happen to be in Georgia, just pull over at any one of the roadside stands and buy yourself a pint or two, and don’t forget the boiled peanuts—you’ll need something to go along with your RC Cola!

BBQ Pork Cornbread

1 (6 ounce) package Jiffy cornbread mix
1 egg
1/3 cup buttermilk
1 cup pulled pork in sauce
1/2 cup shredded cheddar cheese

Pre heat the oven to 400 degrees. Spray a 10 inch cast iron skillet with cooking spray, and set in oven to heat.

In a medium mixing bowl stir together the cornbread mix, egg and buttermilk. Mix about 2 minutes or until well combined. Pour the cornbread batter into the hot skillet. Spread the pulled pork evenly on top leaving a 1/2 inch rim. Bake in the pre heated oven 15 minutes, top with the shredded cheddar cheese and bake an additional 5 minutes or until the cheese has melted.

Serve in wedges with a green salad and RC Cola. To be really southern drop some of the boiled peanuts into the bottle of cola. You’ll be y’allin before you know it!!