My Backyard Evolution About the Deck Chef

Kent's Famous Barbecue Cornbread

Recipe by Kent Whitaker
This famous recipe won the Emeril Live barbecue contest on the Food Network channel. It's dang good eating! I created this recipe when I couldn't decide between pulled pork or Mexican cornbread for dinner. The trick to making Kent's BBQ Cornbread is barbecue. I use leftover barbecue beef or pork that has been finely shredded and re-smoked on a smoker for an hour using hickory wood. This adds a deep barbecue flavor that you can sink your teeth into.

1/2 pound leftover barbecue pork or beef
1 cup butter, melted
1/4 cup milk
1 cup sugar
4 eggs
1 (15 oz.) can cream-style corn
1/2 (4 oz.) can chopped green chile peppers, drained
1/2 cup shredded Monterrey jack cheese
1/4 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 325°. Lightly grease a 9x13 glass-baking dish. Shred leftover barbecue into fine pieces. In a large bowl, beat together butter, milk and sugar. Beat in eggs one at a time. Blend in cream corn, green peppers, both cheeses, and barbecue. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until well mixed. Pour batter into prepared pan. Bake in pre-heated oven for 1 hour - 11/2 hours, until a toothpick inserted into center of the pan comes out clean. Or better yet, until the center is firm to the touch.

1/4 cup butter
2 tablespoons of your favorite barbecue sauce
1 tablespoon cayenne pepper
1 tablespoon garlic powder

Combine all ingredients and melt in microwave. Brush mixture over cornbread and place back in the oven for a few minutes. Cut the cornbread into squares and serve warm or break into pieces and serve in a small bowl with white beans and sweet onion.