barbecued corn muffins

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Filed Under:bread, beef, breakfast, quick,

Servs: 12  Prep: 20m  Cook: 15m  

"Being raised on a farm in Mississippi, I was encouraged to cook at an early age by my grandmother and mother. I rarely depend on written recipes, but this is a classic."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1/4 teaspoon garlic powder
  •   1 tablespoon Worcestershire sauce
  •   1/4 teaspoon pepper
  •   1/2 teaspoon salt
  •   1 (8.5 ounce) package corn bread/muffin mix
  •   1 teaspoon prepared mustard
  •   1/4 cup packed brown sugar
  •   1/4 cup ketchup
  •   2/3 cup shredded Cheddar cheese
  •   1/2 pound ground beef

Instructions

    1. In a skillet, cook beef over medium heat until no longer pink; drain and place in a bowl. Add brown sugar, ketchup, Worcestershire sauce, mustard, salt, pepper and garlic powder. Prepare corn bread mix according to package directions. Fill greased muffin cups with a scant 2 tablespoons of batter. Top each with 2 tablespoons beef mixture; sprinkle with cheese. Top with remaining corn bread mix. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

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