Kent's BBQ Cornbread Recipe

Name: Kent's BBQ Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted; 3/4 pound left over BBQ pork or beef; 1 1/2 cups white sugar; 6 eggs; 1/4 cup plus 2 tablespoons milk; 1 1/2 (15-ounce) cans cream-style corn; 1/4 cup drained canned chopped green chile peppers; 1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar); 1 1/2 cups all-purpose flour; 1 1/2 cups yellow cornmeal; 2 tablespoons baking powder; Pinch salt; 6 tablespoons butter; 3 tablespoons your favorite bbq sauce; 1 1/2 tablespoons cayenne pepper; 1 1/2 tablespoons garlic powder

Servings: persons

1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted
3/4 pound left over BBQ pork or beef
1 1/2 cups white sugar
6 eggs
1/4 cup plus 2 tablespoons milk
1 1/2 (15-ounce) cans cream-style corn
1/4 cup drained canned chopped green chile peppers
1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons baking powder
Pinch salt
6 tablespoons butter
3 tablespoons your favorite bbq sauce
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons garlic powder

1
Preheat oven to 325 degrees F.
2
Lightly butter a deep 9 by 13-inch baking dish.
3
Shred left over BBQ into fine pieces and set aside.
4
In a large bowl, stir together the butter, milk, and sugar.
5
Beat in the eggs, 1 at a time, until well incorporated.
6
Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated.
7
In a separate bowl, stir together flour, cornmeal, baking powder, and salt.
8
Add flour mixture to corn mixture; stir until smooth.
9
Pour batter into prepared pan.
10
Bake in preheated oven for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean.
11
Combine all and melt in microwave.
12
Brush over cornbread and place back in oven for a few minutes.
13
Cut into squares and serve warm.
14
It's ok to break up pieces and serve in a small bowl.

1465

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon butter, for greasing the pan, plus 1 1/2 cups butter, melted, 3/4 pound left over BBQ pork or beef, 1 1/2 cups white sugar, 6 eggs, and more.

Yes, Kent's BBQ Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kent's BBQ Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions