Pulled Pork and Maple Cornbread Waffle Sandwiches
  • 20
    Prep Time
  • 15
    Cook Time
  • 4

Pulled Pork and Maple Cornbread Waffle Sandwiches


  • No-Stick Cooking Spray
  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 2 tablespoons Martha White® Plain Enriched Yellow Corn Meal
  • 1 cup water
  • 1/4 cup Pure Vegetable Oil
  • 1/4 cup Hungry Jack® Honey Maple Flavored Syrup
  • 1 (16 oz.) package prepared barbecued hickory smoked pulled pork
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup frozen sweet corn, cooked according to package directions
  • 1/4 cup thinly sliced green onions

Preparation Instructions

  1. COAT waffle iron with no-stick spray. Heat according to manufacturer’s instructions. Combine pancake mix, corn meal, water, oil and syrup in large bow until smooth.
  2. BAKE in waffle iron according to manufacturer’s instructions or until steaming stops and waffle is golden brown. Repeat to bake total of 4 (7-inch) round waffles.
  3. HEAT pork according to package directions. Cut waffle in half. Place on one half of each waffle: 1/2 cup shredded pork, 2 tablespoons cheese, 2 tablespoons corn and 1 tablespoon green onions. Top with other half of waffle. Cut each sandwich in half.
  • Nutritional Information Per Serving

    Serving Size (1/4 of recipe), Calories 700 (Calories from Fat 230), Total Fat 26g (Saturated Fat 6g, Trans Fat g), Cholesterol 55mg, Sodium 1740mg, Total Carbohydrate 92g (Dietary Fiber 4g, Sugars 39g), Protein 25g; Percent Daily Value*: Vitamin A 10%, Vitamin C 4%, Calcium 40%, Iron 20%.

    *Percent Daily Values are based on a 2,000 calorie diet.