Finger food fit for the heartiest of appetites, these corn muffins are hollowed out and filled with BBQ chicken. A thrifty snack as well, as one chicken breast will make 12 big muffins.
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Step 1: Make Muffins
You will need:
2 boxes jiffy corn muffin mix
1 can creamed corn
1/4 cup oil
3/4 cup shredded cheddar cheese
Preheat oven to 350. Mix all ingredients by hand just until wet. Coat muffin tins with shortening or oil before filling halfway. Bake 22 - 28 minutes, until light brown. Remove from pan and let cool slightly. Take a teaspoon and hollow out each muffin leaving a wall of about half an inch. Keep what you've taken out, we'll be using it in the next step.
Step 2: Make Filling
While muffins are baking, prepare filling.
You will need:
1 sweet onion
3 tbl oil
1 bone in chicken breast, boiled and cooled
1 bottle BBQ sauce (16 - 18 oz)
Rough chop onion, then saute in three tablespoons oil until transparent. Turn off heat. Remove bone and skin from breast, then shred into skillet with onion. Add BBQ sauce, reserving small amount for garnish (if desired). Add about half the reserved corn muffin "insides", mix well. Spoon into prepared muffin cups. Garnish with dot of BBQ sauce and sprig of cilantro, if desired. Makes 18 - 20 full sized snacks, more if you use mini muffin cups. (You'll need better hand eye coordination and waaay more patience than I've got if you do the baby ones, but they would be super cute for a party.)
You can use boneless chicken breast, of course, but I find them to be dryer and less flavorful. You can also substitute the recipe on the back of the box of the corn muffin mix for the one given here but it won't make as many muffins. (And it won't be as awesome, either.)
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