Description
Savory, bite-sized tarts featuring a golden cornbread base filled with smoky BBQ pulled pork and melted sharp cheddar cheese.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons melted unsalted butter
- 2 cups shredded cooked pulled pork
- 1/2 cup barbecue sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 400°F and grease a 12-slot muffin tin with butter.
- In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth.
- Stir the wet ingredients into the dry ingredients until just combined; do not overmix.
- Spoon 1-2 tablespoons of batter into the bottom of each muffin cup.
- Bake for 8-10 minutes until the edges are set.
- Mix the cooked pulled pork with barbecue sauce until well coated.
- Spoon the pork mixture into the par-baked cornbread shells.
- Top each tart with a generous pinch of shredded cheddar cheese.
- Bake for another 5-7 minutes until the cheese is bubbly and the crust is golden brown.
- Allow tarts to cool in the pan for 5 minutes before removing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American