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
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.