Pulled Pork Cornbread Muffins
Pulled Pork Cornbread Muffins are golden cornbread cups packed with saucy pulled pork, a swipe of cool sour cream, and a sweet-hot candied jalapeño on top.
Servings: 12 Muffins
Calories: 370kcal
Ingredients
- 2 fresh jalapeños sliced into 1/4” rings
- 1/2 cup water
- 1/2 cup sugar
- 2 cups pulled pork cooked
- 1 cup BBQ sauce divided
- 2 boxes Jiffy corn muffin mix 8.5 oz each
- 2 eggs
- 2/3 cup milk
- 1 cup sour cream
Instructions
- Add sugar and water to a pot over medium heat and bring to a boil, stirring to dissolve sugar. Add the jalapeño rings and simmer on low for 15 minutes, flipping over occasionally with a fork. Transfer to parchment paper to cool.
- Preheat the oven to 400°F(200°C). Line a muffin tin with muffin cups.
- Combine the Jiffy mix, eggs and milk in a bowl, and stir until just combined.
- Pour the batter into the muffin cups, filling to 2/3 full.
- Bake for 15-20 minutes, until firm. Allow to cool on a wire rack.
- Meanwhile, mix together the pulled pork and 3/4 cup of the BBQ sauce. Heat on the stovetop or in the microwave, until warm.
- Using a sharp knife, cut about a 1” circle out of the middle of the muffin, not cutting all the way through to the bottom. You want to make a large enough pocket to stuff with the pulled pork.
- Stuff each muffin with heated pulled pork.
- Top each with a dollop of sour cream and a candied jalapeño.
Nutrition
Calories: 370kcal | Carbohydrates: 55g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 874mg | Potassium: 158mg | Fiber: 3g | Sugar: 32g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg