Kent's BBQ Cornbread

Kent's BBQ Cornbread
Adapted from foodnetwork.com
Kent's BBQ Cornbread

PREP TIME

25

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

95

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • * 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted

  • * 3/4 pound left over BBQ pork or beef

  • * 1 1/2 cups white sugar

  • * 6 eggs

  • * 1/4 cup plus 2 tablespoons milk

  • * 1 1/2 (15-ounce) cans cream-style corn

  • * 1/4 cup drained canned chopped green chile peppers

  • * 1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar)

  • * 1 1/2 cups all-purpose flour

  • * 1 1/2 cups yellow cornmeal

  • * 2 tablespoons baking powder

  • * Pinch salt

  • Topping:

  • * 6 tablespoons butter

  • * 3 tablespoons your favorite bbq sauce

  • * 1 1/2 tablespoons cayenne pepper

  • * 1 1/2 tablespoons garlic powder

Directions

Preheat oven to 325 degrees F. Lightly butter a deep 9 by 13-inch baking dish. Shred left over BBQ into fine pieces and set aside. In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, 1 at a time, until well incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated. In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean. Topping: Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl.

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