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!
Ingredients
- cooking spray
- 1 package dry corn muffin mix , 8.5 ounce
- 1 egg
- 0.33 cups milk
- 0.25 cups shredded pepperjack cheese
- 1 cup pulled pork in barbeque sauce
- 0.25 cups shredded pepperjack cheese
Instructions
-
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.
Nutrition Facts
Per serving
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