My H-E-B Texas Life Magazine
2bags (16 oz.)Hill Country Fare Yellow Cornbread Mix,
½c.H-E-B Real Egg,
1c.H-E-B Frozen Super Sweet Corn, thawed,
1tsp.fresh chopped habanero pepper (optional),
1container (16 oz.)H-E-B Fully Cooked Pork Carnitas,
1c.H-E-B Cilantro Chunky Salsa,
1pkg. (7 oz.)H-E-B Fresher Lasting Chunky Guacamole,
½c.fresh cilantro leaves,
½c.H-E-B Sabor Tradicional Jalapeno Slices,
1Heat oven to 400°F. Spray a 12-muffin pan with no-stick cooking spray, set aside.
2Combine cornbread mix, Real Egg, buttermilk, corn and habanero pepper in a mixing bowl and stir to combine. Evenly divide batter into prepared muffi n pan (about ¼ cup per muffin). Bake 15 minutes. Remove from tin, cool.
3Heat pork carnitas according to package directions. Shred, remove and discard fat. Keep warm. Slice open each muffin, fill with ⅓ cup shredded pork, 1 tablespoon each of salsa and guacamole. Top with a few cilantro leaves and jalapeno slices if desired. Serve warm.
Calories: 190, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 550mg, Carbohydrates: 16g, Dietary Fiber: 1g, Sugar: 4g, Protein: 8g