Eggtoberfest BBQ cornbread

Squeeze

Hey all...[p]Had a wonderful time in Atlanta! Here is the recipe for the BBQ cornbread. Enjoy![p]1 tablespoon butter, for greasing the pan (can use Pam too), plus 1 1/2 cups butter, melted
3/4 pound left over BBQ pork
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
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 [p]Topping:
6 tablespoons butter
3 tablespoons your favorite bbq sauce
2 1/2 tablespoons of Dizzy Pig Swamp Venom Rub[p]
Preheat egg to 325 degrees F., set up indirect with either a pizza stone or platesetter
Lightly butter a deep 9 by 13-inch baking dish.
Shred left over BBQ into fine pieces and set aside. [p]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. [p]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. [p]Bake in preheated egg for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean. (the time will vary, use the toothpick method for a sure bet)[p]Topping:
Combine butter, bbq sauce and rub and melt in microwave. Brush over cornbread and place back in egg for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl.

Tractor

Hey Squeeze--
Really enjoyed meeting you and LOVED the BBQ cornbread and the marmalade topping!!