Hi Kristen- I cover with foil, reheat until the filling is hot all the way through, then remove the foil for a couple minutes to crisp the top back up. 🙂

Pulled pork + cornbread? Yes, please. My family devours this combination of our favorite ingredients.

Hi Linda- Do you have a convection oven? Because the 425ºF is the temperature used for a standard conventional oven not a convection one. If you’re using a convection oven you’d want to reduce the oven temperature by 25º to 50ºF. I’m not sure quite how you got to the point of inedibility because this recipe works quite well for us. Let’s see if we can trouble shoot it for you.

What kind or brand of sauce did you use? We have used both homemade and Dinosaur BBQ’s Sensuous Slatherings as well as Stubb’s Spicy BBQ and really enjoyed it.

Also, did you use the homemade buttermilk cornbread or a box mix?

My last question is about whether you used a 9″ x 13″ pan or another size or shape casserole or cake pan. Changing the size or shape of the pan could effect the rate at which the cornbread cooks through.

No. Just No.
425* burns the top without cooking! Cornbread batter under the black top is just plain not edible.
Needs a lower temp for longer than 30 mins!

The flavors did not impress. Maybe it was the BBQ sauce, maybe it was too much sauce, idk. But is was more than not good, it was inedible.

Yes, made according to recipe,and shoulda followed my instinct on temp,and sauce.