Big Time BBQ Corn Bread Casserole

This is a side dish that is a cross between corn bread and a corn soufflé.

You can also eat this as a leftover for breakfast....just heat it up and serve with some maple syrup!

The individual who created this dish is Ray Lampe...better known in the BBQ circles as Dr. BBQ. And that he is! One of the best BBQ cookers in the country.

He moved from Chicago to Lakeland, FL to chase his dream...his very own BBQ joint. He has now opened for his second season, and I would highly recommend this place. Stop in and try the best BBQ in Florida!

Ingredients

• 3 large eggs, beaten
• 1 1/4 cups milk
• 1/2 cup (1 stick) butter or margarine, melted
• 1 1/4 cups yellow corn meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2 cans creamed corn

Instructions

1. Mix together eggs, milk and butter.
2. Blend in corn meal, baking soda, baking powder and salt.
3. Mix in creamed corn.
4. Spray 9 x 13 inch baking dish and pour in.
5. Bake at 375 degrees F for 45 minutes.

Attribution

Posted by BBQGURU at Recipe Goldmine 10/28/2001 7:49 am.