recipes

BBQ Cornbread

Name: BBQ Cornbread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4-6
Cuisine: American
Ingredients: 1 Tbsp Butter (for greasing the pan - you can also use a spray-on oil); 1 ½ cups Melted Butter; ¾ lb leftover BBQ Pork or Ribs; 1 ½ cups White Sugar; 6 Eggs; ¼ cup + 2 Tbsp Milk; 1 ½ (15 oz) cans of Cream-style Corn; 1 small can of Chopped Green Chile Peppers (substitute 3 or 4 fresh jalapenos if you want more heat); 1 ½ cups Shredded Colby-Jack Cheese; 1 ½ cups All-purpose Flour; 1 ½ cups Yellow Cornmeal; 2 Tbsp baking powder; Pinch of Salt; 3 Tbsp University of Que G.P.A. Sauce; 2 ½ Tbsp Hickman’s Divine Swine Pork Rub; 6 Tbsp Butter

Mar 02, 2023

feat. University of Que G.P.A. Sauce & Hickman’s Divine Swine Pork Rub

BBQ Cornbread

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4-6

Prep Time

10 minutes

Cook Time

70 minutes

feat. University of Que G.P.A. Sauce & Hickman’s Divine Swine Pork Rub

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 recipe (although we do appreciate Jiffy cornbread), it’s the real deal!

Author:

Grill Masters Club

Ingredients

1 Tbsp Butter (for greasing the pan - you can also use a spray-on oil)
1 ½ cups Melted Butter
¾ lb leftover BBQ Pork or Ribs
1 ½ cups White Sugar
6 Eggs
¼ cup + 2 Tbsp Milk
1 ½ (15 oz) cans of Cream-style Corn
1 small can of Chopped Green Chile Peppers (substitute 3 or 4 fresh jalapenos if you want more heat)
1 ½ cups Shredded Colby-Jack Cheese
1 ½ cups All-purpose Flour
1 ½ cups Yellow Cornmeal
2 Tbsp baking powder
Pinch of Salt

Topping Ingredients

3 Tbsp University of Que G.P.A. Sauce
2 ½ Tbsp Hickman’s Divine Swine Pork Rub
6 Tbsp Butter

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Directions

Preheat grill to 325 °F, set up for indirect heat
Lightly butter a deep 9x13” baking dish.
Shred leftover BBQ pork or ribs 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 the prepared pan.
Bake on a preheated grill for 1 hour and 10 minutes, or until golden brown and a thick toothpick inserted into the center of the pan comes out clean. (The time will vary, use the thick toothpick method for a sure bet!)

Topping Instructions

Combine butter, University of Que G.P.A. Sauce, and Hickman’s Divine Swine Pork Rub and melt in the microwave. Brush over cornbread and place back on the grill for a few minutes. Cut into squares and serve warm. Enjoy this delight!