Arepas with Corn and Pulled Pork
Looking for a classic dinner that’s ready in 20 minutes? Then check out these pork Arepas featuring Betty Crocker® cornbread & muffin mix and Green Giant® SteamCrisp® Niblets® corn.

              Prep Time  15 min       Total Time 20 min        Servings 6


1  pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

½ cup shredded Monterey Jack cheese (2 oz)

3  tablespoons butter, melted

3  tablespoons milk

1  can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel sweet corn, drained

1 ½ cups cooked pulled pork

1/3  cup crumbled queso fresco cheeseChopped fresh cilantro, if desiredLime wedges,

if desired

1  In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and

milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.

2 To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high

heat. Shape cornbread mixture into small patties, about 2 inches in diameter.

Cook 2 to 3 minutes on each side, turning once, until golden brown.

3 To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons

reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with

lime wedge.