Mission Bbq Cornbread Recipes

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KENT'S BBQ CORNBREAD



Kent's BBQ Cornbread image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

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

Steps:

  • 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.

MISSION BAKED BEANS



Mission Baked Beans image

These beans are wonderful with tortillas or corn bread, and I'll often serve them with a salad for a main meal. I've made this recipe for more than 20 years, and it's always well received by friends and family.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 11

8 slices bacon, cooked and crumbled
1 can (28 ounces) pork and beans, drained
1 can (16 ounces) chili beans, drained
3/4 cup finely chopped onion
1/2 cup packed dark brown sugar
1 can (10 ounces) enchilada sauce
1 tablespoon all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon garlic powder
1 cup shredded Monterey Jack cheese

Steps:

  • In a bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 375°; bake 35 minutes longer, stirring occasionally. Sprinkle with cheese; bake 15 minutes more.

Nutrition Facts :

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