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!

Original recipe makes 8 muffins


cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
1/3 cup milk
1/4 cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
1/4 cup shredded pepperjack cheese

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  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.


Calories: 232 kcal
Carbohydrates: 22.7 g
Cholesterol: 55 mg
Fat: 10.2 g
Fiber: 2 g
Protein: 11.5 g
Sodium: 641 mg