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Kent's Bbq Cornbread

  • Yield: 8 to 10 servings


  • 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


  • Preheat oven to 325 degrees F.
  • Lightly butter a deep 9 by 13-inch baking dish. Shred left over BBQ into fine pieces and set aside.
  • In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, 1 at a time, 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 prepared pan.
  • 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.
  • Topping: Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl.