Has anyone ever tried this?

Kent’s BBQ Cornbread Recipe courtesy Kent Whitaker

Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 to 10 servings


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.