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Barbecued Corn Muffins

 Barbecued Corn Muffins
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.
12 ServingsPrep: 20 min. Bake: 15 min.


  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • 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.

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Barbecued Corn Muffins (continued)

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.