Pulled Pork Cornbread Muffins
These Pulled Pork Cornbread Muffins take everything you love about a summer barbecue and turn it into a perfectly portable, party-ready bite. One bite and you'll get sweet, savory, tangy, and spicy all at once.
Ingredients
- 2 fresh jalapeños sliced into 1/4” rings
- 1/2 cup water
- 1/2 cup sugar
- 2 cups cooked pulled pork
- 1 cup BBQ sauce divided
- 2 boxes Jiffy corn muffin mix 8.5 oz each
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
Instructions
- Add sugar and water to a pot over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Transfer to parchment paper to cool.
- Preheat the oven to 400°F(200°C). Line a muffin tin with muffin cups.
- Combine the Jiffy mix, eggs and milk in a bowl, and stir until just combined.
- Pour the batter into the muffin cups, filling to 2/3 full.
- Bake for 15-20 minutes, until firm. Allow to cool on a wire rack.
- Meanwhile, mix together the pulled pork and 3/4 cup of the BBQ sauce. Heat on the stovetop or in the microwave, until warm.
- Using a sharp knife, cut about a 1” circle out of the middle of the muffin, not cutting all the way through to the bottom. You want to make a large enough pocket to stuff with the pulled pork.
- Stuff each muffin with heated pulled pork.
- Top each with a dollop of sour cream and a candied jalapeño.
Nutrition
Calories: 371kcalCarbohydrates: 55gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 58mgSodium: 873mgPotassium: 160mgFiber: 3gSugar: 32gVitamin A: 382IUVitamin C: 1mgCalcium: 92mgIron: 2mg
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