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BBQ Pork-Stuffed Corn Muffins Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Preheat the oven to 400 degrees F (200 degrees C).
  • 2Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  • 3Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  • 4Fill muffin cups halfway with batter.
  • 5Add 1 to 2 tablespoons of pulled pork to each cup.
  • 6Top with remaining batter.
  • 7Use the remaining 1/4 of shredded cheese to top each muffin.
  • 8Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 232 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    232
    12%
  • Fat:
    10.2
    16%
  • Carbs:
    22.7
    7%
  • Protein:
    11.5
    23%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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