BBQ Pulled Beef Cheesy Cornbread with Red Bat Cuvee ‘2014 Bottling’
1 teaspoon chili powder
1 ½ Tablespoon melted butter
1 cup cornmeal
2 teaspoons sugar
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1/3 cup rapidly boiling water
¾ cup buttermilk
1 large egg lightly beaten
4 oz. Velveeta
8 oz. sharp cheddar cheese
Jack Daniels original BBQ Sauce
1 package Jack Daniels BBQ Pulled Beef
Heat oven to 350 degrees F.
Melt the butter and Velveeta together on the stovetop, stirring consistently. Measure 1/3 cup of the cornmeal into a medium bowl. Whisk the remaining 2/3 cup cornmeal, sugar, salt, baking soda, baking powder and chili powder together in a small bowl. Set aside.
Pour the boiling water all at once into the bowl with the 1/3 cup of cornmeal. Stir to make a stiff mush. Whisk in the buttermilk gradually, breaking up lumps, until smooth. Then, whisk in the egg. Blend in the other bowl full of ingredients. Finally, stir in the melted cheese/butter mixture.
Spread batter evenly in a half sheet pan, sprinkle with cheddar, and spread the package of pulled beef over the surface of the batter.
Bake 30 minutes, turning once. Check for doneness with a toothpick. When it comes out clean, it’s done. Remove the pan from the oven. While the cornbread is cooling , brush the top with the bbq sauce. This can be served warm or cold.