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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Newest Ratings and Reviews
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By Kent_Whitaker
Chattanooga, Te...
on June 15, 2011
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Heck yea It's tasty! It's my recipe so I think so! I just wanted to thank all of the people for their reviews. This recipe has become a "MUST DO" at all of my book signings and chef demos. Some variations have invented, smoked chicken, pulled bbq beef, Ground Italian sausage and even a shrimp and bacon version. Thanks for all of the great reviews. I am so glad you like my recipe. Kent "The Deck Chef" Whitaker
By debbiemarfuta
melboure, fl
on January 04, 2011
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This cornbread is awsome. Very moist. The barbecue disappeared the first time I made it, so I added 1.25 lbs of pork and did not chop it as small. Everyone loved it at a party we had over the holidays. I had seen this recipe in 2005 and copied it and forgot about it till this year. you got to try this Thanks Kent
By margesquires_10...
bedford, NH
on June 20, 2008
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This is the best cornbread recipe I've ever tried. The cornbread is moist and has an excellent flavor. I couldn't find barbecued pork, so I bought a piece of pork, slathered it with barbecue sauce and grilled it. Additionally, I didn't have 1 1/2 cans of creamed corn, so I used 1 can creamed corn and 1/2 can regular niblet corn. Thanks for a great recipe.
Read all 11 reviews