BBQ Pork-Stuffed Corn Muffins


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!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
8 muffins


  • cooking spray

  • 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)

  • 1 egg

  • cup milk

  • ¼ cup shredded pepperjack cheese

  • 1 cup pulled pork in barbeque sauce

  • ¼ cup shredded pepperjack cheese


  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.

Nutrition Facts (per serving)

232 Calories
10g Fat
23g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 232
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 52mg 17%
Sodium 641mg 28%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 12g
Vitamin C 1mg 3%
Calcium 82mg 6%
Iron 1mg 7%
Potassium 163mg 3%

* 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.

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