BBQ Cornbread

Ingredients:

  • 1½ cups butter, melted, plus 1 tablespoon butter, for greasing pan

  • ¾ pound leftover BBQ pork or beef

  • 1½ cups white sugar

  • 6 eggs

  • ¼ cup plus 2 tablespoons milk

  • 1½ (15 ounce) cans cream style corn

  • ¼ cup drained chopped green chile peppers

  • 1½ cups shredded Monterey Jack and Cheddar cheese

  • 1½ cups all purpose flour

  • 1½ cups yellow cornmeal

  • 2 tablespoons baking powder

  • Pinch Salt

Topping:

  • 6 tablespoons butter

  • 3 tablespoons BBQ Sauce

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon garlic powder

Preparation:

  1. Preheat oven to 325 degrees.

  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 blended. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well mixed.

  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.