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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1 (8.5 ounce) package
dry corn muffin mix (such as Jiffy®)
shredded pepperjack cheese
pulled pork in barbeque sauce
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.
These were ok. I probably won't make them again.
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.
OMG, are these fabulous! Used pepperjack/Cheddar combo instead (for the kids), but was still amazing. Yum, yum, YUM!
Southern comfort food that's portable. Yum! But c'mon, we knew these would be sooo good just based on the concept, right? So very easy, too. Here's how I followed the recipe to a "T" - subbed my fave Golden Sweet Cornbread from this site (I use GF flour), skipped the papers and sprayed the tin, used leftover pulled pork tenderloin. I didn't taste the cheese much, but my homemade BBQ sauce is pretty spicy and I'm guessing that hid the bite from the cheese. Really, an amazing finger food that I can't wait to serve for a game day sandwich alternative. Thanks for another winner, Chef John!
This is one of the best lemons to lemonade recipes I've seen on here. Great find.
I have had these at a county fair. They were topped with cole slaw and an additional scoop of the bbq sauced pulled pork. Absolutely delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Pork-Stuffed Corn Muffins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 92
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