feat. SuckleBusters Original BBQ 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!
- 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 SuckleBusters Original BBQ Sauce
- 2 ½ Tbsp Hickman’s Divine Swine Pork Rub
- 6 Tbsp Butter
- 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!)
Combine butter, SuckleBusters Original BBQ 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!