Directions:
- Preheat the oven to 400 F. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray.
- In a medium bowl, combine the cornbread mix, milk, and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes. Remove from the pan. While still warm, push down the center of the muffins with your thumb, leaving a 1/4-inch thick shell.
- In a small bowl, combine the chicken and barbeque sauce. Spoon the mixture evenly into the cornbread cups. Garnish with chopped sweet pickles, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.27 Kcal (265 kJ) | ||
| Calories from fat | 34.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 23.68mg | 8% | |
| Sodium | 114.3mg | 5% | |
| Potassium | 69.02mg | 1% | |
| Total Carbs | 3.99g | 1% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 3.37g | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 180.98 Kcal (758 kJ) | ||
| Calories from fat | 99.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.01g | 6% | |
|---|---|---|---|
| Cholesterol | 67.74mg | 8% | |
| Sodium | 326.92mg | 5% | |
| Potassium | 197.4mg | 1% | |
| Total Carbs | 11.41g | 1% | |
| Sugars | 3.03g | 4% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 9.64g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 2% | |
| Calcium | 71.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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