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

I’ve discovered that BBQ Pork Stuffed Corn Muffins are a Tennessee gem, blending fluffy cornbread with tender pulled pork and tangy BBQ sauce for a taste of Southern comfort. It’s perfect for barbecues or family reunions, where it brings folks together over simple, hearty flavors. I whip up the batter using cornmeal, flour, and key spices, then stuff and bake for golden perfection. Keep going for more on history, tips, and twists.

History

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BBQ Pork Stuffed Corn Muffins likely originated in the American South, blending traditional barbecue pork—rooted in African, Native American, and European influences—with corn muffins, a staple of Southern cuisine reflecting indigenous corn cultivation.

Regional variations include Texas-style with spicy rubs and sauces for a bold flavor, or Carolina versions emphasizing vinegar-based tang, signifying local cultural identities and community gatherings.

This dish is often served at casual barbecues, family reunions, summer picnics, or holidays like the Fourth of July, symbolizing comfort and shared traditions.

Ingredients

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• 1 cup all-purpose flour: You know, that trusty kitchen staple, the kind that quietly holds everything together—think of it as the unsung hero in your muffin batter, wondering if we’d even notice if it took a day off, but oh, we would, because without it, things might just fall flat.
• 1 cup cornmeal: This golden grain brings that classic cornbread vibe, with its gritty texture and sweet undertones, making me ponder, is there anything more satisfying than how it adds a bit of Southern charm to your BBQ pork stuffed muffins?
• 1 tablespoon baking powder: A little lift in a scoop, this one’s like the enthusiastic friend who gets the party started, making sure your muffins rise up tall and proud, even on a lazy afternoon when you’re just playing around in the kitchen.
• 1/2 teaspoon salt: Just a pinch to wake up those flavors, because who wants bland muffins staring back at you—it’s the sneaky enhancer that makes everything pop, don’t you agree, without ever stealing the show?
• 1/4 teaspoon baking soda: Teaming up with the buttermilk for that perfect tang, this tiny addition is like a clever sidekick, balancing the batter’s chemistry so your muffins don’t end up dense as a forgotten brick, which, let’s face it, happens to the best of us sometimes.
• 1 cup buttermilk: Creamy and tangy, this stuff adds moisture and a subtle zing—imagine it whispering, “Hey, let’s keep things interesting,” while you mix it in, and I always think it’s the secret to that soft, tender crumb that’ll have folks coming back for seconds.
• 1/2 cup unsalted butter, melted: Butter, oh butter, the rich, golden heart of so many recipes—melt it down and it’s like giving your muffins a warm hug, though I’ve to admit, measuring it out without sneaking a taste is tougher than it sounds, right?
• 2 large eggs: These guys bind it all together, adding structure and a touch of richness, making me muse if eggs aren’t just nature’s multitasking wonders, stepping in to make sure your stuffed muffins hold their shape like a pro.
• 1 cup shredded cheddar cheese: Cheesy goodness that melts into every bite, turning ordinary muffins into a savory delight—it’s that comforting layer which makes you pause and think, could anything top the way it pairs with BBQ pork, almost like they’re meant to be?
• 1 cup cooked and shredded BBQ pork: The star of the show, smoky and tender, with flavors that hint at backyard gatherings and lazy weekends—this juicy filling is what makes these muffins special, and I bet it’s the part that has you grinning as you prep, wondering how to resist a nibble.
• 1/2 cup barbecue sauce (plus more for brushing): Tangy, sweet, or spicy, depending on your bottle, this sauce brings the barbecue magic, coating that pork just right—it’s like the flavor booster that says, “Let’s amp this up,” and who doesn’t love a little extra for brushing on top, keeping things saucy without overdoing it?
• 1/2 cup chopped green onions: Fresh and crisp with a mild onion kick, these add a pop of color and zing to balance the richness, making me chuckle at how they sneak in that garden-fresh vibe, as if to remind us that even in comfort food, a little green goes a long way.
• 4 leaves lettuce (such as iceberg or romaine, optional for topping): If you’re in the mood for crunch and freshness, these leafy greens offer a cool contrast to the warm muffins—optional, sure, but they’re like that thoughtful extra touch, making you wonder, why not add a bit of salad vibes to your handheld meal?

Cooking Steps

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Let’s delve into making these BBQ Pork Stuffed Corn Muffins, where the real magic happens in the mixing and baking.

Start by preheating your oven to 400 degrees Fahrenheit, because getting that heat right means your muffins will rise up nicely instead of slumping like they forgot their big moment.

In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda—think of it as the backbone that keeps everything from turning into a gooey mess, which, let’s be honest, has happened to more than one batch in kitchens everywhere.

Now, for the fun part, grab another bowl and combine the wet ingredients to bring some life to that dry mix.

Beat in 1 cup buttermilk, 1/2 cup melted unsalted butter, and 2 large eggs until it’s smooth and creamy, like you’re waking up a sleepy batter with a gentle stir—don’t you wonder how something so simple can make such a difference?

Once mixed, fold in 1 cup shredded cheddar cheese, then gently stir the wet mixture into the dry one until just combined, being careful not to overdo it, or you’ll end up with tough muffins that no amount of BBQ pork can save.

1. Prepare the muffin tins: Grease a 12-cup muffin tin or line it with paper liners, then spoon about half of your batter into each cup—aim for roughly 2 tablespoons per cup, so there’s room for that tasty stuffing.
2. Add the stuffing: Place about 1 tablespoon of the 1 cup cooked and shredded BBQ pork into the center of each batter-filled cup, then top it off with more batter to cover, making sure it’s sealed in like a little surprise waiting to be discovered.
3. Bake to perfection: Pop those tins into your preheated oven and bake for 15-20 minutes, or until the tops are golden and a toothpick inserted comes out clean—keep an eye on them, because ovens can be tricky, turning your golden delights into overdone regrets if you’re not paying attention.

And there you have it, fresh muffins straight from the oven, ready to cool for a few minutes before you dig in—picture that cheesy, pork-filled goodness making your kitchen smell like a backyard barbecue, even on a rainy day.

Tips and Variations

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When it comes to tweaking these BBQ Pork Stuffed Corn Muffins, why not play around with the fillings to match what you’ve got on hand, like swapping out the pork for pulled chicken or even some sautéed veggies if you’re leaning towards a lighter bite—think how that could turn a simple snack into a whole new adventure without much fuss.

For a cheesy twist, experiment with sharper cheddar or pepper jack to amp up the flavor, adding a pinch of cumin or chili powder into the batter for that extra kick, but remember to go easy so your muffins don’t end up tasting like they’ve been to a spice party they couldn’t handle.

And if you’re feeling fancy, toss in some finely chopped herbs like cilantro or scallions for a fresh pop, making each bite a delightful surprise, because isn’t it satisfying when a little kitchen creativity saves the day, even if your measuring skills are as unreliable as a rainy picnic plan.

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