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Barbecue Pork-Cornbread Bombs

  • Prep 35 min
  • Total 35 min
  • Servings 8

Saucy barbecue pork makes a hearty filling for a cornbread-coated biscuit bomb. MORE + LESS -

Ingredients

Canola oil for deep frying
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
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

Steps

Hide Images
  • 1
    In deep fryer or deep saucepan, heat oil to 350°F.
  • 2
    Separate dough into 8 biscuits. Cut each biscuit in half; roll out each to form 2-inch round.
  • 3
    Place 1 heaping teaspoon pulled pork in center of each dough round (do not overfill). Gently wrap dough around pork; pinch edges to seal securely.
  • 4
    In 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.
  • 5
    Fry 1 or 2 balls at a time in hot oil, turning until all sides are golden brown. Drain on paper towels; cool.
  • 6
    Serve with your favorite barbecue sauce for dipping.

Expert Tips

  • Add in a dash of ground red pepper (cayenne) for some heat.
  • Serve them with some ranch dressing for dipping as well as barbecue sauce!
  • For an even quicker “bomb,” try Pillsbury™ refrigerated corn biscuits and skip step 3.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
478.8
% Daily Value
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:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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