Barbecue Pork-Cornbread Bombs
Amy Erickson
Updated Oct 13, 2016
Saucy barbecue pork makes a hearty filling for a cornbread-coated biscuit bomb.
Barbecue Pork-Cornbread Bombs
- Prep Time 35 min
- Total 35 min
- Ingredients 6
- Servings 8
Ingredients
- Canola oil for deep frying
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
- 1 to 1 1/2 cups fully cooked seasoned pulled pork
- 1 box (8.5 oz) corn muffin mix or 2 cups cornbread mix
- 1/2 cup water (or a little more)
- 1 egg
Instructions
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Step1In deep fryer or deep saucepan, heat oil to 350°F.
-
Step2Separate dough into 8 biscuits. Cut each biscuit in half; roll out each to form 2-inch round.
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Step3Place 1 heaping teaspoon pulled pork in center of each dough round (do not overfill). Gently wrap dough around pork; pinch edges to seal securely.
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Step4In medium bowl, stir together cornbread mix, water and egg until batter is smooth and of pancake batter consistency. Dip each filled dough ball into batter; let excess drip off.
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Step5Fry 1 or 2 balls at a time in hot oil, turning until all sides are golden brown. Drain on paper towels; cool.
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Step6Serve with your favorite barbecue sauce for dipping.
Nutrition
478.8
Calories
27.7g
Total Fat
11.0g
Protein
47.9g
Total Carbohydrate
5.0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 478.8
- Total Fat
- 27.7g
- 43%
- Saturated Fat
- 4.3g
- 22%
- Cholesterol
- 37.1mg
- 12%
- Sodium
- 832.7mg
- 35%
- Potassium
- 117.8mg
- 3%
- Total Carbohydrate
- 47.9g
- 16%
- Dietary Fiber
- 2.0g
- 8%
- Sugars
- 5.0g
- Protein
- 11.0g
% Daily Value*:
- Vitamin C
- 0.30%
- 0%
- Calcium
- 2.50%
- 2%
- Iron
- 8.50%
- 8%
Exchanges:
Tips from the
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