Kelly’s Barbecue Cornbread: Slightly Spicy and Very Moist
My sister-in-law invited us down to her house for supper. Her name is Kelly and she is a fantastic cook. Of all the delicious food she served that night my favorite was the cornbread. That’s unusual because I am not a big cornbread fan. My mom and grandmother loved it and we had it frequently (usually with pinto beans) but their cornbread did not taste like Kelly’s cornbread.
I ate two pieces of it and brought some home with me and ate it the next day. DELICIOUS!
I asked her if she’d share the recipe with you and she said yes. Here it is!
Kelly’s BBQ Cornbread
CORNBREAD:
1 c butter , melted
¼ c milk ½ c shredded Monterey Jack cheese (I use GOODA cheese)
½ c shredded Cheddar cheese
1 c sugar 1 c all-purpose flour
4 eggs 1 c yellow cornmeal
1 (15 ounce) can cream-style corn 4 t baking powder
½ (4 ounce) can chopped green chile peppers, drained ¼ t salt
Preheat oven to 325 degrees. Grease 9×13 pan. Beat together butter, milk and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, both cheeses. In 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, until a toothpick inserted into center of the pan comes out clean.
TOPPING;
¼ c butter 1 T cayenne pepper
2 T favorite barbecue sauce 1T garlic powder
Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares, and serve warm.
Thanks for sharing this, Kelly, and anytime you make some more….give me a call!
