Wednesday, April 21, 2010

Barbecue-Stuffed Corn Muffins

My Venture in
to Stuffed Corn Muffins
Anybody who regularly reads my blog knows the joy I get from cooking comes from making new recipes. I rarely make a recipe in its original form because I normally have lots of ideas of how I'd like to change it. Every so often, I come across a recipe that I just cannot think of a way to change. Today's recipe is like that.

I found today's recipe on Food Wishes – a video cooking blog that I love to frequent. I think this recipe is innovative and easy and I'm kicking myself in the rear for not having thought of it myself! I made a couple of very small changes to Chef John's recipe but they are hardly worth mentioning. He adds more milk than I do and his filling is drier. He also adds cheese on top (which I wasn't excited about) and he used muffin liners and I didn't.

This recipe is kind of the like the American version of cha shao bao (char siu bao for you Cantonese speakers). Cha shao bao is a Chinese steamed bun that is stuffed with Chinese-style barbecue pork. Very tasty. My backside bears many dimples caused by eating too many cha shao bao over the years.

Do you ever get in one of those moods when you JUST don't want to cook? I'm in one of those moods. That's why I like today's recipe. It can be put together and baked in just minutes. It's painfully simple and it's a great way to use up leftover barbecue meat. If you don't have any leftover barbecue, just go to your favorite BBQ restaurant and pick some up. I hope you like today's recipe as much as I do. Enjoy – and happy stuffing!

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Barbecue-Stuffed Corn Muffins
(Printable Version)

1 egg
1/4 c milk
1/2 c freshly grated cheddar, monterrey jack, or pepper jack cheese
1 8.5-oz box Jiffy Corn Muffin Mix (or a similar brand)
1/2 to 3/4 c leftover barbecue pork, rib meat, or brisket (cut into small pieces)
Barbecue sauce to taste

Preheat oven to 375F.

In a small bowl, add the leftover barbecue pork, rib meat, or brisket that has been cut into pieces. Add enough barbecue sauce to make the meat nice and wet but not swimming in sauce. Set aside. Butter or spray 6 wells of a muffin tin. Set aside.

In a medium bowl, whisk together the egg and milk. Fold in the cheese and corn muffin mix until the mixture is well combined.

Add approximately 2 tablespoons of batter to each of the six wells (I use a cookie scoop). This should use up half the batter. Spoon about 1 tablespoon or so of the barbecue meat on top of the batter in the wells – making sure to keep the meat from touching the sides of the pan. The meat needs to be somewhat piled up in the center. Evenly add the remaining batter to the top of the meat in the wells. Bake about 13 to 16 minutes or until the muffins have browned on top. Allow the muffins to cool for several minutes before attempting to remove them from the muffin tins. Makes 6.


  1. Hey, blog buddies! Leave a message and let me know what you think!

  2. Holy YUM my man! Many thanks for posting this little gem!

    ~Sieglinde, a.k.a. Siggy Spice

  3. That looks perfect for a party - simple to take, delicious to eat! -

  4. Interesting take on muffins! I love barbecue, that's a sure thing. I also love corn muffins. But to have barbecue inside the muffins? Well, I'm not so sure, but interesting enough for me to give it a try.

  5. Oh, this combo is sure to be a big hit in my house! I have a problem using muffin liners for many recipes myself; I wonder why that is?

    ~Trish in Mo
    Tasty Kitchen Member

  6. I have never come across a BBQ corn muffin before and would love to give them a try! Thanks for sharing another super recipe Vince!


  7. A great recipe Vince, nice one! I'm a BIG fan of muffins in any shape or flavour - cheap and so easy to throw together without much trouble. I love how you classify them as American Char siu bao! will definitely give them a try...

  8. I love your blog and I am passing on the Sunshine Award to you! Congrats!

  9. Ironic that you are making this recipe! I do something, slightly similar, and strangely enough we are having it for dinner tonight. I use our leftover BBQ chicken or pork (tonight it's chicken), slice it and put it in a skillet with a sliced onion and a sliced green pepper. Add chipotle seasoning and some extra BBQ sauce. Heat until softened.

    Then, using a box of corn muffin mix (or you can surely make your own), mix according to package (I use jiffy)...and add in a Tbsp of Chipotle seasoning. Heat up a griddle and make corn pancakes. Serve your BBQ chicken over the corn cakes. DELISH!

  10. Thanks Vince! These sound amazing! My husband likes to smoke a hunk o' meat just about every weekend and we always have leftovers. Can't wait to try your recipe!

  11. Vince, back again. Had to tell you that this recipe rocked! I've been feeling really thankful for being inspired by so many creative and talented people, so I wrote up a post with links and shout-outs to some of my favs. I had to include your blog and this recipe. Hope it brings some new followers and fans your way:

  12. Seeing dates of 2010, nothing current. We recently had an appetizer at a restaurant in the mountains - would so love to find a recipe, going to try the bbq stuffed corn muffins.....appetizer was bbq stuffed in corn fritters with a dipping sauce. I've searched the net for a recipe and have not been able to find one. Wondering if you might have one or something similar - this one will be close, however, not the corn fritters!


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