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A Cooking Adventure with Thom

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Kent's BBQ Cornbread

Kent Whitaker
Serves: 8


Kent's BBQ Cornbread





1 tablespoon butter, for greasing the pan, plus 1 cups butter, melted
pound BBQ Pork, or beef
1 cups sugar
6 eggs
cup plus 2 tablespoons milk
15 ounces creamed corn
cup canned chopped chili peppers, drained
1 cups shredded cheddar cheese
1 cups all-purpose flour
1 cups yellow cornmeal
2 tablespoons baking powder
pinch salt

6 tablespoons butter
3 tablespoons BBQ Sauce
1 tablespoons cayenne pepper
1 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.

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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