BBQ Pork-Stuffed Corn Muffins

10 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Chef John
Recipe by  Chef John

“This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!”

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Ingredients

Adjust Servings

Original recipe yields 8 muffins

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  3. Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  4. Fill muffin cups halfway with batter.
  5. Add 1 to 2 tablespoons of pulled pork to each cup.
  6. Top with remaining batter.
  7. Use the remaining 1/4 of shredded cheese to top each muffin.
  8. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

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Reviews (10)

Rate This Recipe
jencooks
7

jencooks

Really, really yummy! Has a lot of great elements that we love. Did the cooking spray trick and that definitely helped. Fantastic and picnic ready today...thank you.

jazzncatz
6

jazzncatz

Skipped the paper liners and just sprayed the muffin tin. I didn't have Jiffy mix either but found an equivalent substitute from scratch from Chef John. This was a good and easy recipe to fix. I put this in my recipe box to fix again.

AFWife88
4

AFWife88

OMG, are these fabulous! Used pepperjack/Cheddar combo instead (for the kids), but was still amazing. Yum, yum, YUM!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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