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Kent's BBQ Cornbread

MyCookbook Recipe Database
MyCookbook Member: lks0517
Recipe Category: Bread
Recipe Preparation Level: moderate

    Kent Whitaker

    Recipe Summary
    Prep Time: 25 minutes Cook Time: 1 hour 10 minutes
    Yield: 8 to 10 servings

    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

    6 tablespoons butter
    3 tablespoons your favorite bbq sauce
    1 1/2 tablespoons cayenne pepper
    1 1/2 tablespoons garlic powder

    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.

    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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