The step from bbq grits to bbq cornbread, while by no means a leap of imagination, was simply another exploration of the marriage of bbq sauce and cornmeal. I was curious to see what a sweet and acidic medium would do to a product that is typically coarse and dry. The flavor was predictably good, the reward came in the moist and tender crumb that I have not been able to achieve with dairy products alone.
I also wanted to explore the notion of folding chips of dehydrated sauce into a batter. This worked out quite well as they rehydrated in the moisture released in baking and formed soft, melting pockets of flavor that were well defined-- not unlike chocolate chips. In that context, the doors of extrapolation have swung wide open.
Download recipe: bbq cornbread
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