Beast ,Here is one that might help!Cornbread, Swamp Venom BBQ, Squeeze Ingredients 1 Tbs butter, for greasing the pan (can use Pam too), plus 1 1/2 cups butter, melted 3/4 lb 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 Tbs baking powder pinch salt Topping: 6 Tbs butter 3 Tbs your favorite bbq sauce 2 1/2 Tbs of Dizzy Pig Swamp Venom Rub
Procedure 1 Preheat egg to 325 degrees F., set up indirect with either a pizza stone or platesetter 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. Beat in the eggs, until well incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated. 5 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. 6 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) 7 Topping: 8 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.
