Corn Cakes Recipe with Pulled Pork

• servings: 12 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

8 ½ 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

Directions

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.

Nutrition

• Calories: 156 kcal
• Total Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 2 g
• Cholesterol: 16 mg
• Sodium: 402 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 6 g