Corey has officially mastered barbeque ribs. So naturally, the last few times we have entertained, ribs were on the menu. He made a homemade rub with a BILLION ingredients and a homemade BBQ sauce, the best I have ever tasted in my life, no joke (if we had the time we would bottle it and sell it and make billions, but alas, we are too busy…bummer).
I plan to post the rib recipe soon, however, it is a cumbersome process and getting Corey to give up the recipe is not easy, but fear not, I will get it out of him whether he likes it or not
Anyways, on to the goods. A big southern dinner of bone-lickin’ BBQ ribs is just not complete without the corn bread. I found a moderately healthy recipe (as healthy as cornbread gets) and was impressed with the results. The middle didn’t cook all the way though so I would check it first before you take it out. I was in a rush so I didn’t, we had two cornbread casualties as a result.
Healthified Corn Bread (Simplified recipe from Chocolate Covered Katie)
- 1 cup milk of choice (I used almond milk.)
- 1 Tablespoon white vinegar
- 2 cups fine or medium cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup sugar (you can add a bit more if you like your cornbread on the sweeter side)
- 11-oz can corn, drained
- 2 tbsp coconut or regular olive oil
- 1/4 cup applesauce
1. Preheat oven to 420 degrees. Mix the vinegar with the milk, and set aside.
2. Combine dry ingredients and mix very well.
3. In a separate bowl, combine the oil, applesauce, corn, and milk-vinegar mixture.
4. Pour the wet into dry and mix until just mixed.
5. Pour into a greased 8×8 dish and bake for about 25 minutes (like I said, mine wasn’t done all the way through, so you may want to stick a toothpick in the middle to make sure, it may need some more time).
6. Let cool at least 15 minutes before trying to cut, or it will crumble.