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Bob Bogey Southwest Barbecue Cornbread




Source of Recipe


Buddy Cookbook


List of Ingredients




Cornbread:
1/2 pound leftover barbecue pork or beef
1 cup butter, melted
1/4 cup milk
1 cup sugar
4 eggs
1 (15-ounce) can cream-style corn
1/2 (4-ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt


Recipe



Preheat oven to 325 degrees. Lightly grease a 9x13 glass-baking dish. Shred barbecue into fine pieces. In a large bowl, beat together butter, milk and sugar. Beat in eggs one at a time. Blend in corn, chiles, both cheeses, and barbecue. 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, until a toothpick inserted into center of the pan comes out clean. Or better yet, until the center is firm to the touch.

Topping:
1/4 cup butter
2 tablespoons barbecue sauce
1 tablespoon cayenne pepper
1 tablespoon garlic powder

Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm – or, break into pieces and serve in a small bowl.