Barbecue Pork Stuffed Corn Muffins | Tennessee | Pulled Pork, Cornbread Mix, BBQ Sauce

I love whipping up Tennessee’s barbecue pork stuffed corn muffins, mixing tender pulled pork with cornbread mix and tangy BBQ sauce for a smoky, hearty bite that screams Southern comfort. Drawing from our region’s cultural roots, like Native American corn traditions and barbecue flair, they’re ideal for family cookouts. If you stick with me, you’ll uncover all the tips and steps to make them your next favorite.

History

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Barbecue Pork Stuffed Corn Muffins likely originated in the Southern United States, blending Native American corn-based baking traditions with European-influenced muffin recipes and African-American barbecue techniques, reflecting a rich cultural fusion from the region’s diverse heritage.

Regional variations include Texas-style versions with spicy, smoked pork for a bolder flavor, or Carolina adaptations with tangy vinegar-based sauces, highlighting local ingredients and culinary identities that signify community and innovation.

Traditionally, this dish is served at summer barbecues, family reunions, or festive gatherings like county fairs, where it embodies comfort and shared traditions.

Ingredients

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• Alright, let’s kick things off with the cornmeal – you’ll want about 1 cup of that fine, golden stuff, the kind that whispers promises of fluffy goodness, because who doesn’t dream of a muffin that feels like a hug from the South?
• Next up, grab 1 cup of all-purpose flour, that reliable kitchen buddy that steps in to make everything hold together without getting too fancy, you know, like when you’re trying to impress but don’t want to overthink it.
• Don’t forget baking powder, say 2 teaspoons, because nothing says “rise and shine” quite like this little powerhouse that lifts your muffins to lofty heights – I mean, who needs deflated dreams when a bit of fizz can save the day?
• Salt, just a teaspoon, that sneaky flavor enhancer that makes everything pop without stealing the show, because really, what’s a recipe without a touch of that basic magic to keep things balanced?
• Sugar, about 1/4 cup, to add a hint of sweetness that counters the savory punch, almost like sweet-talking your taste buds into a happy dance – ever wonder how something so simple can turn ordinary into oh-so-irresistible?
• Eggs, two large ones, those versatile wonders that bind it all with a silky smoothness, because let’s face it, without them, your batter might just sit there feeling a bit too lonely and uncooperative.
• Milk, 1 cup of the whole variety if you’re feeling indulgent, or skim if you’re playing it cool, that creamy liquid that keeps the mix moist and welcoming, like an old friend showing up just in time.
• Butter, melted and ready, about 1/4 cup, because who can resist that rich, golden melt that adds a layer of comfort – I always think it’s the unsung hero, quietly making everything taste like home without any drama.
• Now for the star of the show, pulled pork – aim for 2 cups of pre-cooked, shredded pork shoulder, tender and juicy, the kind that practically begs to be stuffed inside, because stuffing without substance is like a joke without a punchline, right?
• Barbecue sauce, 1/2 cup of your favorite tangy or smoky blend, whether it’s that vinegary Carolina style or something bolder from Texas, because variations keep things exciting – who knew a sauce could tell a story all on its own?
• Onion, one medium-sized, finely chopped, that crisp veggie that sneaks in a bit of bite and depth, almost like it’s whispering secrets to your filling while you mix away.
• Garlic, 2 cloves minced, because garlic is that bold friend who shows up and elevates everything, adding a warm, aromatic kick that makes you pause and say, well, isn’t this just turning out nicely?
• Paprika, 1 teaspoon, for a smoky hint that plays off the pork’s flavors without overwhelming, like a subtle nudge that says, hey, let’s keep this balanced and fun.
• Cumin, 1/2 teaspoon, that earthy spice that adds a layer of warmth, because sometimes a recipe needs that extra twist to feel alive and full of personality.
• And finally, for a little extra flair, maybe some shredded cheese like cheddar, about 1/2 cup, optional but oh-so-tempting, because who doesn’t appreciate a cheesy surprise that ties it all together with a playful grin?

Cooking Steps

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Let’s jump into making those Barbecue Pork Stuffed Corn Muffins, where the real fun begins once you’ve gathered your ingredients.

First, start by mixing the dry ones to set a solid base – grab that 1 cup of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1/4 cup of sugar in a large bowl.

Whisk them together until they’re evenly combined, because nothing beats that moment when everything looks just right, like puzzle pieces falling into place without a fuss.

Then, in another bowl, beat those two large eggs with 1 cup of milk and 1/4 cup of melted butter, stirring until smooth and creamy, almost like you’re coaxing a simple mix into something magical.

Now, for the stuffing that brings the wow factor, take your 2 cups of pre-cooked, shredded pulled pork and mix it in a separate bowl with 1/2 cup of barbecue sauce, one finely chopped medium-sized onion, and 2 minced garlic cloves.

Blend it all together so the flavors meld, creating a juicy filling that teases your senses – ever think about how a little sauce can turn plain pork into a party?

Spoon the corn muffin batter into greased muffin tins, filling each about halfway, then add a generous scoop of that pork mixture right in the center before topping with more batter.

Finally, pop those muffins into a preheated oven at 375°F for around 20-25 minutes, or until they’re golden and a toothpick comes out clean – baking is that patient game where timing feels like a gentle nudge.

Keep an eye on them, because ovens can be tricky, sometimes acting like they’ve a mind of their own, and you’ll end up with fluffy, stuffed delights that balance sweet and savory just so.

Tips and Variations

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You know, when it comes to jazzing up those Barbecue Pork Stuffed Corn Muffins, one smart tip is to experiment with the filling – try swapping in pulled chicken or even a veggie mix like sautéed bell peppers and beans for a lighter twist, because who doesn’t wonder if a little change could make dinner feel fresh again.

For variations, amp up the flavor by tossing in a handful of shredded cheese or swapping the sugar for honey in the batter to add a subtle sweetness that dances with the savory pork, but remember, it’s easy to overdo it and end up with a muffin that’s more chaos than charm, like that time things got a tad too spicy in the kitchen.

Oh, and if you’re watching your carbs, go ahead and use a gluten-free flour blend, which keeps the texture fluffy without sacrificing that comforting cornmeal crunch, turning a simple bake into your go-to crowd-pleaser with just a playful tweak or two.

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