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BBQ Pork-Stuffed Corn Muffins

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This is a great way to use up leftover pork ribs. In this video, you’ll see how to make delicious pork-stuffed corn muffins. These are extremely easy and economical to make using corn muffin mix and leftover meat from BBQ ribs. Topped with cheese and baked in the oven, they make a fantastic appetizer or snack. And the bonus? Eating barbeque in muffin form is almost completely mess free! Watch the video, then get Chef John’s recipe for BBQ Pork-Stuffed Corn Muffins. They're the perfect nosh for game day, too. See more Chef John videos >>

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Lefty

Lefty

Oh WOW. Great!! I didn't use the Jiffy mix. I made my own from Chef John's posting. Looking forward to using other meat fillings or...maybe pie fillings? Food for thought.

eljay1250

eljay1250

This is great to use if you have left over meat sloppy Joes. I always have Jiffy Corn Muffing mix on hand. Great stuff...grea quick recipes for it.

bnrudy

bnrudy

BBQ Pork-Stuffed Corn Muffins 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 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.

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