Source: Parents Magazine

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Recipe Summary test

prep:
5 mins
bake:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Divide shredded pork among four small oven-proof dishes. Prepare corn-muffin batter according to package directions. Stir drained corn into batter.

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  • Spoon muffin batter over barbecued pork. Place dishes on a baking sheet and bake 25 minutes, or until corn-bread topping is golden brown. Let rest 5 minutes.

  • In a large bowl, toss coleslaw mix with dressing. Serve with potpies.

Nutrition Facts

679 calories; carbohydrates 91g; insoluble fiber 1g; protein 25g; calcium 132.3mg.
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