It’s been a little hard getting back into the groove of blogging after taking time off for Christmas. School started for my daughter on Jan 4th, then we had a terrific conference at church last week. I’m hoping to get back into blogging and I’m so looking forward to baking and cooking more often. I absolutely love to bake and cook, and create new recipes. If you have any requests, please feel free to contact me or message below 🙂

This is a fairly quick recipe and it was incredibly flavorful. My family loves these smoky pork stuffed corn-muffins and I can already see these becoming an addition to our weekly meal plans…or at least bi-weekly 🙂

Let’s get started…

I already had shredded pork in the freezer from a previous meal. You’ll need approx. 1 lb shredded pulled pork.

Begin by rubbing the peppers with olive oil, place on an aluminum foil lined pan and place under a broiler. Keep an eye on the peppers and turn every few minutes. Oven temperatures can differ, I charred my peppers for approx. 8 minutes, turning frequently. Char the peppers until they are tender and the skin is a brown-black charred color.

Roughly chop the peppers and mix with the pulled pork until incorporated well, set aside.

Mix cornmeal, all-purpose flour, salt, and baking soda in a mixing bowl and combine well. Add in buttermilk, melted butter, eggs and diced green onion; mix until well blended. More buttermilk can be added if the mixture is too stiff. The cornbread mixture should be smooth and moist but not runny. Add in 3/4 of the shredded cheese and stir to combine.

Spray two cupcake pans with non-stick spray and fill each cup 3/4 of the way full with the cornbread mixture. Tap the pan onto the counter a couple times remove any air bubbles.

In the center of each cup, press the pulled pork/pepper mixture into the cornbread batter.

Now top the shredded cheese onto of the top of the pork mixture.

Continue until you have filled two muffin pans then place into a preheated 375 degree oven. Bake for 20-25 minutes or until the cheese is melted and bubbly. I used pepper jack cheese on one pan and colby jack on the other.

I should’ve pulled both pans out of the oven about 3 minutes sooner but I was busy curling my daughter’s hair for her Civil Air Patrol squadron banquet 😉

She received 3 awards and we’re so very proud of her!

I hope you take the time to make this recipe. Enjoy!! …

Smoky Pork Stuffed Corn-Muffins

INGREDIENTS:

• 1 lb. BBQ pulled pork 

• 1-1/2  cups Bob’s Red Mill Organic Cornmeal

• 1-1/2  cups all-purpose flour (Simply Balanced Organic flour from Target)

• 3/4 tsp salt

• 3/4 tsp baking soda

• 1-1/2  Tbsp. roughly chopped green onions

• 3 eggs, beaten

• 1-1/2 to 2 cups buttermilk

• 3/4 cup melted butter

• 1-1/2  cups shredded pepper jack cheese or colby-jack cheese

• 3 jalapeño peppers

• 3 serrano peppers

Directions above!

Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!

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