BBQ Pork Stuffed Corn Muffins

  • 01 of 08

    What You'll Need

    Photo (c) John Mitzewich
    These 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 cups
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  • 02 of 08

    Chop the Pork

    Photo (c) John Mitzewich
    Pull the meat from the barbecued ribs, or just use boneless barbecued pork shoulder, and roughly chop.
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  • 03 of 08

    Prepare the Cornbread Muffin Batter

    Photo (c) John Mitzewich
    Prepare the Jiffy cornbread muffin batter according to directions, with the addition of half the shredded cheese.
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  • 04 of 08

    Spoon in Half the Batter

    Photo (c) John Mitzewich
    Lightly 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.
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  • 05 of 08

    Add the Barbecue Pork

    Photo (c) John Mitzewich
    Divide the meat evenly and place in the center of each muffin cup.
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  • 06 of 08

    Finish the Muffin Tops

    Photo (c) John Mitzewich
    Spoon the rest of the cornbread batter evenly over the top of the pork, and sprinkle over the remaining cheese.
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  • 07 of 08

    Bake the Muffins

    Photo (c) John Mitzewich
    Bake in a preheated 400 degree F. oven for 20 minutes.
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  • 08 of 08

    Ready to Eat!

    Photo (c) John Mitzewich
    For best results, let the muffins cool for 15 minutes before serving. For an extra special touch, serve with pepper jelly.