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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 8 |
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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 |
6 tablespoons butter |
3 tablespoons your favorite bbq sauce |
1 1/2 tablespoons cayenne pepper |
1 1/2 tablespoons garlic powder |
Directions:
1. Topping:
2. Preheat oven to 325 degrees F.
3. Lightly butter a deep 9 by 13-inch baking dish.
4. Shred left over BBQ into fine pieces and set aside.
5. 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.
6. 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.
7. 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.
8. Topping:
9. 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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