1Cornbread: 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 8×9 or 9×9 pan and bake for 45 minutes.
Cool. (This step can be done 2 days ahead – wrap well to keep fresh).
Line a 9×13 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.
2Filling: 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 MASTERPIECEBBQ 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.
3Topping: 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.
This entree-worthy spud is as satisfying as it is delicious.
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