Kelly’s Barbecue Cornbread

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!