Recipe courtesy of Kent Whitaker

Kent's BBQ Cornbread

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Cook: 1 hr 10 min
  • Yield: 8 to 10 servings
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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


  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. 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.