Whoever said “necessity was the mother of invention” must have been looking for something to make for dinner in our house last night! While our little weekend getaway to the beach was good for the mind and soul it was not great for our weekly meal planning or grocery shopping! So, here it is Wednesday night and I have yet to grocery shop for the week and supplies are running low. My mission, scour the freezer and cabinets for something to throw together for dinner that is actually edible and will not take hours to prepare…
What do former BBQ pitmasters always have in the freezer? Frozen pulled pork BBQ of course! That and a few ingredients from the pantry and we are all set!
Cornbread BBQ Cups:
1/2 lb prepared pulled pork BBQ (psst…if you were not BBQ caterers in a previous life you can buy prepared BBQ in your freezer aisle or deli)
Jiffy Cornbread mix, 1 egg, 1/3 cup milk
1 can Petite diced tomatoes in tomato juice
minced garlic (to taste)
a dash of of BBQ sauce (I used Sweet Baby Ray’s)
Preheat oven to 400 degrees. Mix cornbread in a bowl according to directions and set aside. Heat BBQ and mix in the undrained tomatoes, garlic and BBQ sauce, this will keep the BBQ from drying out and give this concoction extra flavor. I also recommend adding corn or anything else that interests your taste buds! Grease muffin pan and spoon in cornbread mix approximately 1/4 full. Fill with BBQ mixture (about a tablespoon in each cup, there is no exact science here) and top with additional spoonful of cornbread mix. Bake 15-20 minutes. Let stand 2 minutes to cool. Enjoy!
Overall, my family gave this dinnertime creative moment an 8/10! (Minus points because I forgot to grease the muffin pan!). Also, there are no pictures of this creation due to the aforementioned failure to grease the pan…not pretty but tasty!
Let us know what you think!