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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

Read Reviews (6)

"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!" — Chef John

Ingredients Edit and Save

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Original recipe makes 8 muffins Change Servings

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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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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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.

—jencooks

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Most Helpful Critical Review

Sep 04, 2012

These were ok. I probably won't make them again.

—mab1420

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7 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.

—jazzncatz

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Jun 17, 2012

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

—AFWife88

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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!

—lucylove is not a baking

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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!

—babs2946

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Nutrition

Calories
232 kcal
12%

Carbohydrates
22.7 g
7%

Cholesterol
55 mg
18%

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.

Nutritional Information

BBQ Pork-Stuffed Corn Muffins

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 232
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
** Saturated Fat 3.8g 19 %
Cholesterol 55mg 18 %
Sodium 641mg 26 %
** Potassium 163mg 5 %
Total Carbohydrates 22.7g 7 %
Dietary Fiber 2g 8 %
Protein 11.5g 23 %
** Sugars 0.5g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 10 %
Iron 12 %
** Thiamin 14 %
** Niacin 20 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.