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
Playing with Fire and Water 
i was thinking about using dehydrated maple syrup chips, in quick breads or even in a waffle of sorts.
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