Updated: Jan 4, 2021
Is it a side dish or a full meal? Any way you look at this, it is sure to please. This is a great use of leftover pulled pork and is hearty enough to make it a meal of its own. This is not a Jiffy Box mix (although we love Jiffy cornbread) recipe, it is the real deal!
1 Tbs butter, for greasing the pan (can use Pam too), plus 1 1/2 cups butter, melted
3/4 lb left over BBQ pork or ribs
1 1/2 cups white sugar
1/4 cup plus 2 tablespoons milk
1 1/2 (15-ounce) cans cream-style corn
small can chopped green chile peppers (3 or 4 fresh jalapenos if you want more heat)
1 1/2 cups shredded Colby-Jack cheese
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 Tbs baking powder
6 Tbs butter
3 Tbs University of Que G.P.A. Sauce
2 1/2 Tbs University of Que The Quad All Purpose BBQ Rub
Preheat grill or oven to 325 degrees F., set up for indirect heat
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, 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 grill for 1 hour 10 minutes, or until golden brown and a toothpick inserted into center of the pan comes out clean. (the time will vary, use the toothpick method for a sure bet)
Combine butter, bbq sauce and rub and melt in microwave. Brush over cornbread and
place back in grill/oven for a few minutes. Cut into squares and serve warm.
Check out the Meat Revival Video where Kevin makes the BBQ Cornbread!
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