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10 min.
25 min.
24 servings

Open Face Barbecue Sandwich on Jalapeno Cornbread


  • No-Stick Cooking Spray
  • 1 large egg
  • 1 (8 oz.) can cream style corn
  • 1/3 cup milk
  • 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  • 1 cup coarsely shredded cheddar cheese
  • 2 to 4 tablespoons chopped pickled jalapeno peppers

Barbecue Mayo

  • 1/2 cup mayonnaise
  • 2 tablespoons barbecue sauce
  • 1 pound prepared pulled pork, beef or chicken barbecue

Preparation Directions

  1. HEAT oven to 425º F. Coat 13x9x2-inch baking pan with no-stick cooking spray. Beat egg in large bowl. Stir in corn, milk and cornbread mix until blended. Stir in cheese and peppers. Pour into prepared pan.
  2. BAKE 20 to 25 minutes or until golden brown. Cool 15 minutes.
  3. STIR together mayonnaise and barbecue sauce in small bowl. Cut cornbread into 2-inch squares. Top each with a dollop of sauce and barbecue.

Nutritional Information Per Serving

Serving Size (1/24 1 sandwich), Calories 130 (Calories from Fat 70), Total Fat 8g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 360mg, Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 2g), Protein 5g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.