Grilled Mini Cornbread Bison Sloppy Bobs

Directions

For the Cornbread: 

• Combine the dry ingredients in bowl
• In a separate bowl, combine the wet ingredients. Mix together and spoon into a mini muffin pan.
• Bake in a 400°F preheated grill for 13-15 minutes. Remove from pan, and allow to cool.
• Using a small knife, hollow out a small section of the top of each cornbread. Set aside.

For the Bison Filling: 

• Heat oil in a pan over medium high heat, and add bison and BBQ rub.
• Cook until nicely browned, about 10-15 minutes.
• Add the onion, pepper and garlic, and continue cooking for another 5 minutes.
• Add all remaining ingredients, and cook for an additional 8-10 minutes. Allow to cool before spooning into mini cornbread.
• Top with garnishes, like a small dollop of sour cream, shredded cheddar cheese and sliced green onion – or whatever you love!

More Chef Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
• Jamaican Bison Stew