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BBQ Cornbread

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

6 eggs

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

pinch salt


6 Tbs butter


  • 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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