RECIPE # 5049 BBQ CORNBREAD BITES Mon. Aug. 5, 2013
MICHAEL KING / MONELL'S DINING & CATERING
½ cup sugar
1 cup mayo
1 ½ cup corn meal
1 cup Milk
1 can Cream Corn - 14.75 oz
½ lb cooked pulled pork shoulder
½ cup BBQ sauce
Cole slaw to taste
Small cup cake tray - 2 oz cups
Combine the above ingredients in a bowl. Mix till blended. Spray cup cake tray with vegetable spray or oil. Fill each cup cake hole with about 1 oz ( 2 tablespoon ) of corn bread mixture.
Preheat oven to 350. Place tray in oven for 15 minutes. Half way through the cooking, pull tray out and use back of spoon to make a crater in the center of the cornbread bites. This needs to be deep enough to hold the pulled pork shoulder but not so deep as to make a hole in the bottom of the cornbread muffin. Cook the remaining time until lightly brown. Take the ½ lb of cooked pulled pork shoulder and mix with bbq sauce. Remove the tray of cornbread bites and place pork mixture in each center. Heat for another 10 - 15 minutes or until the cooked pork is hot. Serve hot with a touch of Cole slaw as a garnish. Makes approximately 24 bites.