BBQ Pork-Stuffed Corn Muffins Recipe -
BBQ Pork-Stuffed Corn Muffins Recipe
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BBQ Pork-Stuffed Corn Muffins
Watch how to make baked corn muffins stuffed with leftover BBQ pork. See more
  • READY IN 30 mins

BBQ Pork-Stuffed Corn Muffins

Recipe by  

"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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Original recipe makes 8 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Nov 21, 2014

These were good, but when I baked cheese on top of the muffin for 20 minutes, it was hard as a rock. Next time, I will not top them with cheese.


17 Ratings

Aug 05, 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 this in my recipe box to fix again.

Jun 17, 2012

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

Aug 26, 2012

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!

Jun 11, 2014

We enjoyed this very much. I needed more of this without more hassle so I doubled the entire recipe and doubled the meat filling again (needed it to be a substantial main dish) and put it into a 9x13 pan rather than muffins. I topped the cheese with a healthy does of extra bbq sauce before adding the remaining cornbread. Super good!

Dec 29, 2012

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!

Apr 19, 2015

Easy and Yummy.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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