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.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This entree-worthy spud is as satisfying as it is delicious.
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