Cornbread
A birthday celebration tonight and the dinner request was barbecued ribs. My favorite way to cook ribs these days is to rub them with some spices and then grill over low indirect heat for several hours. I always make this supposed Applebee’s-like barbecue sauce recipe. These days I leave out the extra salt and the liquid smoke.
I have a rub recipe from Mark Bittman’s How To Cook Everything: Simple Recipes for Great Food
- Buttermilk cornbread from The Food Nanny Rescues Dinner
- Red velvet cake (note the buttermilk theme!)
- and the aforementioned barbecue sauce
I also heated up some Bush’s baked beans.
Buttermilk Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- 2/3 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup butter melted
- 2 eggs beaten
Instructions
- Preheat the oven to 350 F and grease an 8" square pan.
- In a small bowl, mix the dry ingredients together.
- In a medium bowl, beat the buttermilk, butter and eggs together.
- Add the dry ingredients to the wet and stir just until mixed together. Don't overmix.
- Pour the batter into the greased pan and smooth out the top a bit after you've scraped the bowl with a spatula.
- Place on the middle shelf in your oven and bake 35-40 minutes, until cooked through. Test by poking a wooden toothpick through the center and pulling it back out. It should come out clean!
- Serve with butter and honey.
If you’re a beginner menu planner/cook, I do like The Food Nanny Rescues Dinner
It was a good dinner. And a milestone birthday.
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