YIELD: 8
For the Slaw:
1 jalapeno, seeded and stemmed
¾ cup mayonnaise
¼ cup Dijon mustard
2 Tbsps. Tupelo honey
¼ cup rice vinegar
½ of a small head of green cabbage, finely shredded
½ of a small head of red cabbage, finely shredded
½ cup julienned carrots
½ cup finely sliced green onion
1 tsp. dill seed
1 tsp. celery seed
kosher salt and fresh ground black pepper to taste
1 tsp. hot sauce
For 16 corn muffins:
Spray oil for preparing muffin pans
¾ cup all-purpose flour
2¼ cups stone ground cornmeal
2 tsps. baking powder
½ tsp. baking soda
¾ tsp. salt
2 large eggs
1¾ cup buttermilk
½ cup Tupelo honey
¼ cup corn oil
¾ cup shredded sharp cheddar cheese
1 cup fresh blueberries
For the pork:
¾ cup barbecue sauce of choice
½ cup Tupelo honey
1 lb. pulled pork shoulder
12 4" bamboo skewers
For the slaw: In a blender or food processor, combine jalapeno, mayonnaise, mustard, honey and rice vinegar. Puree until smooth. Season to taste with salt and pepper, reserve. In a large
mixing bowl, combine cabbages, carrots, onions, dill and celery seeds and toss. Fold dressing into cabbage mixture and season to taste with salt, pepper and hot sauce. Chill until needed.
For the cornbread: Preheat oven to 375°F. Lightly coat muffin pan with spray oil. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl combine eggs, buttermilk, honey and oil. Add wet ingredients to dry, stir until well combined. Fold in cheese and blueberries. Scoop approximately 1⁄3 cup batter into muffin pans, filling 16 of the cups about ½ full, and bake on upper rack of oven for 12 -16 minutes, or until a pick inserted in the center comes out clean. Let muffins cool for 3 minutes before removing from pan. Reserve.
For the pork: combine barbecue sauce and honey in large saucepan until warm. Add hot pulled pork and gently combine until pork is evenly coated with sauce.
To assemble sliders: Split corn muffins horizontally and place 1 oz. pulled pork mixture on bottom half of each muffin. Top pork with 1 heaping Tbsp. of the slaw and top with remaining muffin tops. Insert a 4" bamboo skewer in the center of each muffin and serve immediately.
Recipe: Chef Todd Downs, Food Sense, Inc. on behalf of the National Honey Board