This hybrid of a Chinese pork bun and a corn dog looked fantastic, tasted great, and in my hand felt just perfect. I was having cornbread with BBQ pork and my fingers were pristine in addition to how nice the warm muffin felt.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 muffins |
Ingredients
- cooking spray
- 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
- 1 egg
- ⅓ cup milk
- ¼ cup shredded pepperjack cheese
- 1 cup pulled pork in barbeque sauce
- ¼ cup shredded pepperjack cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Line muffin tin with paper baking cups. Spray each cup with cooking spray.
- Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
- Fill muffin cups halfway with batter.
- Add 1 to 2 tablespoons of pulled pork to each cup.
- Top with remaining batter.
- Use the remaining 1/4 of shredded cheese to top each muffin.
- Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 641 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is very easy to make, and everyone loved them. I was making pulled pork for the dinner, so I used a BBQ rib that are in those, ready made packages for the middle of these. Worked out great!
Our family really loved these. I added some honey to the top when they were done. Sooo good! Didn’t use cheese. I followed the recipe on the Krustez box for cooking time.
These are over-the-top good! Don’t worry if the remaining batter doesn’t fully cover the pork. The recipe only made 8 muffins so next time I will double the recipe. The leftovers work really well for work lunches. I sprinkled a bit of shredded cheddar on top before baking and the cheese browned very nicely.
It was very good. But I didn’t use the recipe, just the idea. I made Quaker corn muffins and used some leftover shredded pork from the pork loin roast I made with pumpkin butter (another Allrecipes). Very easy to make and could substitute many other meats.
Don’t use a honey cornbread mix. That was probably my mistake, but it turned out too sweet for us.
Not a great taste for me and my family. Was bland and was not a favorite at all. Followed recipe thoroughly.
Looks Good
I made this for me and my fiancé. Delicious! It was easy to make. Next time we have friends over, this will be a must have!
I also made these with Golden Sweet Cornbread muffins… Awesome! Double recipe for the family! Three adults, two teenaged boys, a toddler and a baby!
Great way to use leftover pulled pork!! I made these for guests as appetizers while I was smoking some ribs. Everyone loved them!
I made these muffins for a Kentucky Derby finger food party. Everyone loved them. I made six using pulled pork and six using BBQ chicken (because we had some Jewish friends at the party). To make the BBQ chicken I just shredded a pre cooked Johnsonville Southwest chicken breast and added some bottled BBQ sauce. I used two different patterned muffin tin liners to easily differentiate between the two meats. The only change I would make next time is in the directions. The directions tell you to initially fill the tins half way. I did not have enough batter to do that and cover the filling. I recommend just putting in enough batter to cover the bottom of the tin before putting on the BBQ meat and then judiciously cover each filling.
My husband wasn’t a fan. Didn’t like the combo. I thought it was good.
I made this as one big pie instead of individual muffins. It was easy, filling and delicious!
Not a fan, kids weren’t either. Love cornbread love pulled pork… But definitely not like this!
The kids loved it but it was a bit dry. Great recipe for leftovers and easy enough to make .
I used the “Grandmas Buttermilk Corn Bread” recipe found on this website (yum!) and Jack Daniels Pulled Pork, 16oz, and followed the directions beyond that. Mine did not turn out cute. I probably added too much pork. I also had trouble telling when the bottom cornbread layer was fully cooked. They turned out ok, but I think it would be better if the cornbread was on the side.
I made these just as the recipe stated and much family and I found them very bland. the cornbread is overpowering and we just did not enjoy this recipe.
Easy and Yummy.
These were good, but when I baked cheese on top of the muffin for 20 minutes, it was hard as a rock. Next time, I will not top them with cheese.
We enjoyed this very much. I needed more of this without more hassle so I doubled the entire recipe and doubled the meat filling again (needed it to be a substantial main dish) and put it into a 9×13 pan rather than muffins. I topped the cheese with a healthy does of extra bbq sauce before adding the remaining cornbread. Super good!
A little dry but good. Think i’ll use more cheese next time and lower oven temp a bit.