Brenda Gantt’s Muffin Sliders are full of Southern flair thanks to the cornbread muffins, Boston butt, and Alabama white barbecue sauce.
Muffin Sliders
Makes 12
Ingredients
- 1 fresh jalapeño, diced (about 3 tablespoons)
- 1½ cups self-rising cornmeal*
- ¼ cup sugar
- 1 cup shredded sharp Cheddar cheese
- 2 large eggs
- 1¼ cups whole buttermilk
- Chopped Slow Cooker Boston Butt (recipe follows), to serve
- Alabama White Sauce (recipe follows), to serve
Instructions
- Preheat oven to 400°. Spray a 12-cup muffin pan with baking spray with flour.
- In a large bowl, whisk together jalapeño, cornmeal, sugar, and cheese.
- In a medium bowl, whisk together eggs and buttermilk. Add buttermilk mixture to cornmeal mixture, folding just until combined. Spoon batter evenly into wells of prepared muffin pan.
- Bake until golden brown and a wooden pick inserted in centers comes out clean, about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- To serve, split muffin in half, and top each with about ¼ cup Boston Butt and drizzle with Alabama White Sauce. Serve warm with extra sauce on the side.
Notes
Kitchen Tip
You can substitute the fresh jalapeño for 6 to 7 slices diced pickled jalapeños.
*We used White Lily® Buttermilk Self-Rising Cornmeal.
You can substitute the fresh jalapeño for 6 to 7 slices diced pickled jalapeños.
*We used White Lily® Buttermilk Self-Rising Cornmeal.
Slow Cooker Boston Butt
Makes about 12 cups
Ingredients
- 1 (5- to 6-pound) bone-in Boston butt
- ⅓ cup dry rub*
Instructions
- Rinse pork in cool water, and pat dry with paper towels.
- Generously coat pork on all sides with dry rub, using more as needed.
- In a 6-quart slow cooker, place pork, fat side down. Cover and cook on high until tender, 8 to 9 hours.
- Remove pork from slow cooker, reserving cooking liquid, and let stand until cool enough to handle, about 30 minutes. Shred or chop meat, discarding the bone, and stir in 1 cup reserved cooking liquid, or more if needed, to moisten, if desired.
Notes
*Brenda uses Dixie Dirt.
Alabama White Sauce
Makes about 2½ cups
Ingredients
- ½ cup sugar
- 1 teaspoon ground white pepper
- 1½ cups mayonnaise
- 1 cup distilled white vinegar
- 1 lemon, juiced
Instructions
- In a 1-quart glass jar with a lid, combine all ingredients. Shake until sugar is dissolved, about 1 minute. Store for up to 2 weeks in refrigerator.
You can find this recipe and more in Brenda Gantt’s follow up book ”It’s Gonna Be Good, Y’all“ or our January/February 2024 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
