BBQ Pork-Stuffed Corn Muffins

7 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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!” - by Chef John

Ingredients

cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
1/3 cup milk
1/4 cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
1/4 cup shredded pepperjack cheese

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Metric US

Original recipe yields 8 muffins

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
232 cal
12%

Fat
10.2 g
16%

Carbs
22.7 g
7%

Based on a 2,000 calorie diet

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Reviews (7)

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jencooks

Jun. 10, 2012

"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...." See more"

jazzncatz

Aug. 5, 2012

"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 t..." See morehis in my recipe box to fix again."