This recipe is a crazy brainchild of two of our favorite casseroles, corn and cowboy casserole smashed into one and given my favorite twist...maple. For as long as I can remember sweet corn casserole has been a holiday staple at every potluck. and that's what we used as the base for this yummy dish. We gave it a little of the "Al Wood special" and used Maple Sugar instead of table sugar, then topped it with leftover Smoked Pork Shoulder mixed with Wood's BBQ Sauce, taking this regular Cowboy Casserole up a whole lot of notches.
If using frozen corn, cook in the microwave for about 5 minutes and let cool.
To a medium-sized bowl add muffin mix, egg, sour cream, corn, cooled butter, maple sugar, and ½ cup shredded cheddar cheese. Mix to combine.
Greece a 9 x 13-inch glass pan.
Pour your batter into the pan and sprinkle cooled corn over the top. If using canned corn, be sure to drain thoroughly. Bake for 15-25 minutes or until the corn mixture is firm enough to poke holes into.
Chop or shred your leftover pork and move it to a small bowl. Mix meat with ¼ cup of Wood’s BBQ Sauce.
Remove from corn base from the oven. Poke holes in the corn mixture with a spoon handle. Pour drained chili beans over the corn base, spread evenly, and top with shredded pork BBQ mixture, then return to the oven. Bake for an additional 10 minutes.
Open the oven, and top the casserole with ½ cup shredded Mexican cheese, and bake until the cheese is melted.
Top casserole with chopped green onion and add salsa, and sour cream on the side to garnish if you like.
