Cornbread Muffins With BBQ Pulled Pork

IMG_2930Sure, sure, pride goeth before the fall and all that, but I’m giving myself a pat on the back for this particular culinary effort (Editor’s Note: Culinary is strong word for what are essentially meat cupcakes).  I didn’t have a specific recipe to work from—Google is severely lacking with the whole “Cornbread muffin stuffed with pulled pork recipe” results—so, I really had no idea how these would turn out.

Fortunately, I will not being showing up to my friend’s Super Bowl party empty-handed, ’cause these things are pretty stellar. Surprisingly easy to make too.


  • 1 cup yellow cornmeal
  • 1 cup skim milk
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 tbsp brown sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1/3 cup butter
  • 1/2 – 3/4 pound BBQ pulled pork*

*I used a variation of this recipe from The Bitten Word. You can always buy some too. Go with what makes you happy. IMG_2926Directions

  1. Preheat oven to 400 degrees and prepare a 3×4 muffin tin.
  2. In large mixing bowl, soak the corn meal in the skim milk for about 10 – 15 minutes. Does this do anything? I have no idea.
  3. Add the flour, sugars, salt, and baking powder to the cornmeal mixture and mix until thoroughly combined.
  4. Add the egg and butter.  Mix until—you guessed it!—thoroughly combined.
  5. Fill each muffin cup about 1/2 full with cornbread mixture.
  6. Take a ball of pulled pork (about 1 1/2 tbsp) and gently press into center of each cup. Don’t tell anyone you didn’t wear gloves.
  7. Use the remaining batter to cover the pulled pork.
  8. Cook for approximately 20 – 25 minutes.
  9. Bring ’em to your friend’s Super Bowl party and pretend you care about football when all you really want to watch are the commercials.
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