World Famous Recipes

Kent’s BBQ Cornbread Recipe courtesy Kent Whitaker

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Yield: 8 to 10 servings

User Rating:

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

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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