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Categories:
favorite recipe flour sugar baking powder XLG egg milk unsalted butter bacon filling eggs grated monterrey jack cheese tomato cilantro red onion green chiles garlic salt cumin chile powder topping Cheddar cheese
Viewed: 99 - Published at: 4 years agoIngredients
- Cornbread: ( 8x8 or 9x9) Favorite recipe, purchased OR
- 1/1/3 cup all purpose flour
- 1 cup + 2 TBSP. yellow cornmeal
- 1/3 cup sugar 1/2 tsp. salt
- 5 tsp. baking powder
- 1 XLG egg ( or 1 Lg. + 1 yolk)
- 1/ 1/3 cup milk
- 5 TBSP. unsalted butter, melted and slightly cooled
- 1 TBSP. bacon fat (optional) melted
- Filling: 12 oz. cream cheese, at room temperature
- 2 Lg. eggs, room temperature
- 1/2 cup KC MASTERPIECE BBQ Sauce - your favorite flavor - I used Original
- 4 - 6 oz. grated Monterrey Jack Cheese (or a combo of Jack and sharp Cheddar), divided
- 2-3 TBSP. seeded tomato, diced
- 1-2 TBSP. chopped cilantro (optional)
- 2 TBSP. diced red onion
- 2-3 TBSP. hot (or mild) diced green chiles (drained)
- 1/2 tsp. garlic salt
- 1/2 tsp cumin
- 3/4 tsp. chile powder
- Topping: 1 - 1 1/2 cup crumbled corn bread
- 2-4 oz. grated jack or cheddar cheese
Method
- Cornbread: Heat oven to 350.
- In a large bowl combine all the dry ingredients.
- In a smaller bowl combine all the wet ingredients and mix well.
- Pour the wet into the dry and gently mix until there are no lumps.
- Pour into a greased 8x9 or 9x9 pan and bake for 45 minutes.
- Cool.
- (This step can be done 2 days ahead wrap well to keep fresh).
- Line a 9x13 baking pan with parchment or spray with a cooking spray.
- Slice the corn bread in half to make 2 equal layers, Fit them into your baking dish brown side down to form your crust.
- Reserve the extra cornbread for topping.
- Filling: Oven 350 In a mixer beat the cream cheese until light.
- Add the 2 eggs 1 at a time and incorporate well.
- Add the KC Sauce, garlic salt, cumin, chile powder.
- Mix until blended.
- Remove and clean beaters.
- Fold in the 2 oz.
- grated cheese, tomato, cilantro and red onion.
- Pour the cream cheese mixture over the corn bread crust and bake 45-50 minutes.
- Topping: Mix the 1 to 1 1/2 cups of cornbread crumbs with the 2-4 oz.
- of grated cheese.
- Remove the baking dish about 8 minutes before they are finished.
- Sprinkle the cheesy crumbs evenly over the top.
- Return to the oven to finish baking.
- Cool on a wire rack.
- Refrigerate for at least 4 hours (it is better overnight).
- Cut into 12 squares or 24 triangles.
- Serve alone or with your favorite salsa or pico.
- Thia could be used as a main course if served with a salad.
