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Barbecued Corn Muffins Recipe

Barbecued Corn Muffins Recipe

Being raised on a farm in Mississippi, I was encouraged to cook at an early age by my grandmother and mother. I rarely depend on written recipes, but this is a classic.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:12 servings


  • 1/2 pound ground beef
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2/3 cup shredded cheddar cheese


  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain and place in a bowl. Add the brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder.
  • 2. Prepare corn bread mix according to package directions. Fill greased muffin cups with a scant 2 tablespoons of batter. Top each with 2 tablespoons beef mixture; sprinkle with cheese. Top with remaining corn bread mix.
  • 3. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 serving (1 each) equals 157 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 395 mg sodium, 21 g carbohydrate, trace fiber, 6 g protein.