Name: BBQ Pulled Pork Cornbread Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 120 g yellow cornmeal, for a classic sweet corn flavor; 100 g plain flour, all-purpose works beautifully; 1 tsp baking powder, for light, fluffy texture; ½ tsp baking soda, to balance acidity; ½ tsp salt, adjust to taste; 1 egg, large, beaten; 180 ml buttermilk, or use milk with a splash of vinegar; 40 g melted butter, unsalted preferred; 350 g cooked unseasoned pulled pork, store-bought or homemade; 120 g BBQ sauce, your favorite brand or homemade version; 120 g shredded cheddar cheese, mild or sharp, your choice; 60 g sour cream, for topping; 12 pickled jalapeño slices, for heat and tang; 1 tbsp chopped fresh chives, or green onions for garnish; 1 tsp oil, for greasing the muffin tin

Description

Crispy golden cornbread cups filled with savory BBQ pulled pork, melted cheddar, and topped with cool sour cream, pickled jalapeños, and fresh chives. Perfect for entertaining, game day gatherings, or as an easy, crowd-pleasing appetizer that comes together in under an hour.

Ingredients

Scale

120 g yellow cornmeal, for a classic sweet corn flavor
100 g plain flour, all-purpose works beautifully
1 tsp baking powder, for light, fluffy texture
½ tsp baking soda, to balance acidity
½ tsp salt, adjust to taste
1 egg, large, beaten
180 ml buttermilk, or use milk with a splash of vinegar
40 g melted butter, unsalted preferred
350 g cooked unseasoned pulled pork, store-bought or homemade
120 g BBQ sauce, your favorite brand or homemade version
120 g shredded cheddar cheese, mild or sharp, your choice
60 g sour cream, for topping
12 pickled jalapeño slices, for heat and tang
1 tbsp chopped fresh chives, or green onions for garnish
1 tsp oil, for greasing the muffin tin

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Instructions

Preheat and Prepare: Preheat your oven to 200°C (400°F). Lightly grease a 12-cup muffin tin with oil, making sure each cup is well coated to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly distributed, about 1 minute.
Mix Wet Ingredients: In another bowl, whisk the beaten egg, buttermilk, and melted butter together until smooth and well combined.
Create the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined, about 30 seconds. The batter should be slightly lumpy; overmixing will result in tough cornbread.
Combine Pork and Sauce: In a medium bowl, mix the 350 g cooked pulled pork with the 120 g BBQ sauce until the meat is evenly coated and glossy, about 1 minute of stirring.
Warm if Needed: If your pulled pork is cold, warm it gently in a skillet over medium heat for 2-3 minutes, then stir in the BBQ sauce.
Fill Halfway: Divide the cornbread batter evenly among the 12 muffin cups, filling each about one-third full, roughly 1 tbsp per cup.
Add the Filling: Top each batter portion with approximately 1 tbsp of the BBQ pulled pork mixture, then sprinkle about 1 tbsp shredded cheddar cheese over the pork.
Complete with Batter: Divide the remaining cornbread batter among the cups, covering the filling completely and bringing each cup to about three-quarters full.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the cornbread tops are golden brown and a toothpick inserted into the cornbread (not the filling) comes out clean.
Cool and Top: Allow the cornbread cups to cool in the tin for 5 minutes before removing. Top each warm cup with a small dollop of sour cream, a pickled jalapeño slice, and a sprinkle of chopped chives.

Prep Time: 15 minutes
Cook Time: 25 minutes