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What You'll NeedThese pork stuffed corn muffins are very simple to make. For the meat filling, you can make your own barbecue pork, or stop by your favorite rib joint and pick up a pound or so.To make 8 portions you'll need the following ingredients:1 cup chopped barbecued pork1 box (8.5-ounce) Jiffy corn muffin mix1 egg1/3 cup milk1/2 cup shredded pepper Jack, or cheddar cheesenon-stick vegetable oil spray8 paper baking cupsContinue to 2 of 8 below.
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Chop the PorkPull the meat from the barbecued ribs, or just use boneless barbecued pork shoulder, and roughly chop.Continue to 3 of 8 below.
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Prepare the Cornbread Muffin BatterPrepare the Jiffy cornbread muffin batter according to directions, with the addition of half the shredded cheese.Continue to 4 of 8 below.
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Spoon in Half the BatterLightly spray the 8 paper cups with the oil. Drop a couple tablespoons of cornbread batter into the bottom of each, using about half the batter.Continue to 5 of 8 below.
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Add the Barbecue PorkDivide the meat evenly and place in the center of each muffin cup.Continue to 6 of 8 below.
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Finish the Muffin TopsSpoon the rest of the cornbread batter evenly over the top of the pork, and sprinkle over the remaining cheese.Continue to 7 of 8 below.
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Bake the MuffinsBake in a preheated 400 degree F. oven for 20 minutes.Continue to 8 of 8 below.
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Ready to Eat!For best results, let the muffins cool for 15 minutes before serving. For an extra special touch, serve with pepper jelly.