Monday, January 18, 2010

January 12, 2010

We had bbq ribs with leftover mashed potatoes, green beans and honey cornbread for dinner. For the bbq ribs I always use spare ribs. I just think they taste better. I then throw the ribs in the crockpot in the morning on low, pour a box of beef broth on them and a bottle of Famous Dave's bbq sauce. I let it cook on low all day until I get home from work and then they are wonderful. Alex will eat these until she makes herself sick.

We love the honey cornbread recipe that I found from the Neely's on Foodnetwork about a year ago. This recipe is wonderful is not like your normal dry cornbread.

Honey Cornbread Muffins
Recipe courtesy The Neelys
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 15 min Level:
Easy Serves:
12 muffins Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

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