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BBQ Cornbread

Source of Recipe

by Marsha, from Emeril - Episode #EM1G40


List of Ingredients

1 tbsp. butter for greasing the pan, plus 1½ cups butter, melted
3/4 pound leftover BBQ pork or beef
1½ cups white sugar
6 eggs
1/4 cup plus 2 tablespoons milk
1½ (15-ounce) cans cream-style corn
1/4 cup canned chopped green chile peppers, drained
1½ cups shredded cheese (recommended: combination Monterey Jack and Cheddar)
1½ cups all-purpose flour
1½ 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


Recipe

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.