Pulled Pork Stuffed Cornbread Muffins

One of the great ways to use pulled pork is by making pulled pork stuffed cornbread muffins. I found these great professional grade baking cups at Home Goods. They are the perfect neutral color for any party theme. This is a great way to use leftover pulled pork or a different way to use pre-made pulled pork. So it is a great appetizer or snack. These also are great to serve on game days for any type of sport. You can make this from any smoked/baked pulled pork recipe, shredded beef recipe, or shredded chicken recipe. I think that as long as it is barbecue, it will be fantastic.

You could also use box cornbread to make this. I added a few extra ingredients to make the cornbread extra moist but this is optional. I also like to make a few without jalapeños and a few without green onions, for picky eaters and small kids. So this recipe is really easy and tastes delicious, they will disappear in minutes upon serving.

For the pulled pork, you can make yourself in the oven, crock pot, instant pot, on the grill or purchase at the grocery store or your favorite BBQ shop. I used the pulled pork shoulder my son made on the pellet smoker grill. So the pulled pork I used was with BBQ sauce but it tastes just as great without sauce. If you are making the pulled pork yourself, make half of the cornbread muffins with pork without sauce and the other half with sauce.

If you need BBQ Labels, click here or visit my shop: https://majorgates.com/product/bbq-birthday-party-bundle-editable-download/

Don’t Forget To Follow Me On Pinterest!

To see my other available Party Bundle Downloads, click here: https://majorgates.com/product-category/party-bundles/

Ingredients

Pulled pork – make your own, get from your favorite BBQ place, or buy store made
2 boxes of corn bread mix (I used Jiffy)
2/3 cup of milk
1 cup sour cream
2 large eggs
3 Tablespoons of vegetable oil
2 Tablespoons of honey
2 Tablespoons of melted butter (apply after baking the muffins)
Jalapeños (optional)
2 stems of chopped green onions (optional)

For more delicious recipes, visit my Recipes section here: https://majorgates.com/category/recipes/

Supplies

Cupcake pan
Cupcake liners (I used professional grade baking cups that I found at Home Goods)

Large mixing bowl
Medium mixing bowl
Spatula
Whisk
Measuring cup
Measuring spoon
Small bowl
Pastry brush
1 1/2 inch Biscuit cutter or teaspoon

To see my available 2-Liter/Wine Bottle Labels, click here: https://majorgates.com/product-category/2-liter-wine-bottle-labels/

Directions For Pulled Pork Stuffed Cornbread Muffin

Start by lining your cupcake pan with cupcake liners.
Preheat the oven to 400 F (204 C).
In a medium mixing bowl whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well).
Then add in the sour cream to the mix. Add the Jiffy Corn Muffin Mix into the liquid and stir until just combined, don’t over mix it.

Next, pour into the baking liners 3/4 inch full for large muffins.

Then bake for 15-20 minutes or until a toothpick comes out clean in the cornbread.
Melt the butter in a small bowl and brush onto the cornbread while warm.
Now, using the biscuit cutter or a teaspoon, scoop out some of the middle, but do not go all the way to the bottom of the muffin.