BBQ Stuffed Corn Muffins

Packed with pulled pork and cheddar cheese, these meal-worthy muffins make great sides and starters.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 24 Muffins



  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine eggs and milk. In a separate mixing bowl, combine cornmeal, flour, salt, pepper, sugar, baking powder, and 2 tablespoons Peach-B-Q Rub.
  3. Combine both bowls and mix well, then add parsley, green onion, and cheddar cheese.
  4. Coat inside of a mini muffin tin with non-stick spray and line all 24 tins with flour.
  5. Scoop 3 ounces of batter into each muffin tin.
  6. Roll pulled pork into ½-ounce balls and place in middle of batter.
  7. Top with a pinch of remaining Peach-B-Q Rub and bake for 15 to 17 minutes, until golden brown on top.
  8. Top each muffin with BBQ Sauce or serve sauce on the side.