Corn Cakes Recipe with Pulled Pork
This corn cake recipe combines with pulled pork, broccoli and pickles for a tasty, easy and family-friendly meal.
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
Calories: 156kcalCarbohydrates: 21gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 402mgPotassium: 51mgFiber: 1gSugar: 10gVitamin A: 114IUVitamin C: 4mgCalcium: 41mgIron: 1mg
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