Kent's BBQ Cornbread

Kent Whitaker
Food Network.com
Serves: 8

Ingredients

1 tablespoon butter, for greasing the pan, plus 1½ cups butter, melted
¾ pound BBQ Pork, or beef
1½ cups sugar
6 eggs
¼ cup plus 2 tablespoons milk
15 ounces creamed corn
¼ cup canned chopped chili peppers, drained
1½ cups shredded 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
1½ tablespoons cayenne pepper
1½ tablespoons garlic powder

Cooking Method

Preheat oven to 325° 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, chilies, 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.