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Kent's BBQ Cornbread

  • 8servings
  • 95minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter, for greasing the pan, plus

  2. 1 1/2 cups butter , melted

  3. 3/4 pound left over BBQ pork or beef

  4. 1 1/2 cups white sugar

  5. 6 eggs

  6. 1/4 cup plus 2 tablespoons milk

  7. 1 1/2 (15-ounce) cans cream-style corn

  8. 1/4 cup drained canned chopped green chile peppers

  9. 1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar )

  10. 1 1/2 cups all-purpose flour

  11. 1 1/2 cups yellow cornmeal

  12. 2 tablespoons baking powder

  13. Pinch salt

  14. 6 tablespoons butter

  15. 3 tablespoons your favorite bbq sauce

  16. 1 1/2 tablespoons cayenne pepper

  17. 1 1/2 tablespoons garlic powder

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F.

  2. Lightly butter a deep 9 by 13-inch baking dish .

  3. Shred left over BBQ into fine pieces and set aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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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