Name: Corn Cakes Recipe with Pulled Pork
Prep time: 10 min
Cook time: 10 min
Ingredients: 8.5 oz. box Jiffy corn muffin mix; 1 egg W ((W)); ⅓ cup milk ((W, if cow's milk or soy milk)); 15 oz. packaged, pre-cooked pulled pork (sauce or sauceless); 4 broccoli florets; Bread and butter pickle chips

Quick, easy recipes are always a win for busy families. But, when you find one that’s simple and totally flavorful, it’s a win-win for everyone! This corn cake recipe combines with pulled pork, steamed broccoli and pickles for a tasty, easy-peasy, family-friendly meal.

Best corn cake recipe for families

Sweet and savory is such a classic combo, and one fit for many palates. This corn cakes recipe with pulled pork and broccoli is a great combination to fit those flavor profiles.

Planning out meals can be a struggle for many busy parents, but quick and easy lunches and dinners like this help out tremendously. This is bound to become a family favorite for parents and kids!

Corn cakes with pulled pork and broccoli

After making these tasty corn cakes, you’ll serve them with pulled pork and broccoli. You can make them into easy pulled pork sliders or serve them deconstructed, with all the components separate.

Planning a barbecue or cookout? This recipe has a barbecue-like feel to it, which works great during the warmer months, and can be easily packed up in kids’ lunchboxes to take to school.

Related: Get tips on how to pack a cute lunch for your child and make it more appealing.

Not a fan of pork?

Don’t eat pork or have a package of pre-cooked pork handy? Sub in chicken!

Grab a rotisserie chicken from the grocery store, shred it up, add your favorite barbecue sauce (or another sauce of choice) and you have a chicken version of these pulled pork corn cake sliders that works just as well!

Corn cake recipe ingredients

These are the ingredients you need to make these corn cakes.

Jiffy corn muffin mix
Egg
Cow’s milk or non-dairy milk
Pre-cooked packaged pulled pork (sauce or sauceless)
Broccoli
Butter pickle chips

How to make corn cakes

Here’s how to make these easy corn cakes.

Combine jiffy corn muffin mix with egg and milk and whisk.
In a cast-iron or non-stick pan, cook 1 tablespoon of corn mixture per corn cake on each side for 2-3 minutes. Be careful not to overcrowd the pan. Let the corn cakes cool on a plate while you cook the rest of the mixture.
Prepare pulled pork according to package directions.
Cook broccoli per your preferences. To steam in the microwave, place florets in a microwave-safe bowl with 1 inch of water. Microwave for 2-3 minutes until tender. Season with salt and pepper to serve.
Serve with pickles on the side.

In total, you’ll spend about 20 minutes making 12 mini corn cakes with 8 servings of pulled pork.

How to serve this corn cakes recipe

Serve this meal with pulled pork, broccoli and pickles on the side, or serve as pulled pork sliders using the corn cakes as buns for the meat.

For adults and bigger kids who love a spicy kick, add some hot sauce or buffalo sauce to the pulled pork mixture or on the side.

You can also try serving these easy corn cakes in a fun, colorful way. Plate the corn cakes and pile the pulled pork over them. Top them with sliced avocados, diced tomatoes and shredded lettuce. Add on cotija or Mexican shredded cheese and sour cream or Greek yogurt and you’ve got yourself an exciting, new take on a pulled pork griddle cake!

Expert picky eating tip

This is perfect for kids who prefer that their foods don’t touch each other on their plate. You can serve the meal deconstructed with all components separately.

Similarly, you can switch out each food with an item your picky eater might be more comfortable with.

More easy recipes for a barbecue or cookout

Corn Cakes Recipe with Pulled Pork

Jordan Johnson

This corn cake recipe combines with pulled pork, broccoli and pickles for a tasty, easy and family-friendly meal.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Servings mini corn cakes

Ingredients

8.5 oz. box Jiffy corn muffin mix
1 egg W (W)
⅓ cup milk (W, if cow's milk or soy milk)
15 oz. packaged, pre-cooked pulled pork sauce or sauceless
4 broccoli florets
Bread and butter pickle chips

Instructions

In a medium bowl, pour Jiffy mix. Add the egg and milk. Whisk until fully combined and no lumps remain.
Heat up a cast-iron pan or a non-stick pan to medium heat.
Scoop 1 Tbs. corn muffin mix into the pan. Continue to add 1 Tbs. at a time to the pan but do not crowd it. Cook on each side for 2-3 minutes. (Note: Keep an eye on the corn cakes so they do not burn. Different stove tops can range in heat levels.)
Once done, let corn cakes cool on a plate or paper towel.
Prepare pulled pork according to package directions.
To steam broccoli, place broccoli florets upside down in a microwave-safe bowl with 1 inch of water. Microwave 2-3 minutes or until broccoli is tender. Season to taste with salt and pepper.
Serve pulled pork and corn cakes as mini sliders with broccoli and pickles on the side. Or serve all elements separately.

Notes

This recipe can also be made into 3 full-sized sandwiches.
Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.

Nutrition

Sodium: 402mgCalcium: 41mgVitamin C: 4mgVitamin A: 114IUSugar: 10gFiber: 1gPotassium: 51mgCholesterol: 16mgCalories: 156kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 5gProtein: 6gCarbohydrates: 21gIron: 1mg

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