Southern Cookin’ Corn Bread

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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)

Ingredients

  • 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

Directions

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.

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Quinoa Corn Edamame Salad

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We had this last night with tilapia and it was fabulous! I’ll post the tilapia recipe soon because the marinade Corey made for it went so well with this, it was a very citrusy approach that we’ve never tried before.

Quinoa Corn Edamame Salad (Recipe from Eating Well, Living Thin(er))

Ingredients

  • 1/2 cups frozen, shelled, edamame
  • 1/2 cup frozen corn
  • 1 cup cooked, cooled quinoa (leftover is great)
  • 1 green onion, sliced (just green parts) – We omitted this because we didn’t have them and I never buy them because you only use 1 and the rest go to waste but another great substitute would be yellow onion.
  • 1/2 sweet red bell pepper, diced
  • 1/4 cup minced fresh cilantro

Dressing

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper
  • Dash cayenne

Directions

1. Cook quinoa according to instructions. I use broth instead of water though and for this recipe I cut the quinoa serving in half. So it says 1 cup of quinoa and 2 cups of water; I used 1/2 cup of quinoa and 1 cup of broth, and it was the perfect amount. Allow quinoa to cool.

2. Put edamame and corn in a microwave-safe bowl and heat for about 1:30. Drain well and cool completely.

3. In a large bowl combine the edamame, corn, quinoa, green onion (if using), red pepper, and cilantro.  In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified.  Drizzle over the salad and toss to coat.  Cover and chill for at least two hours. (For the sake of time, we didn’t do this but I’m sure it would really bring out the flavors if you have the time/patience)

Per Serving: Calories 133; Protein 7 g; Fat 6 g; Carbs 14 g; Fiber 3 g; Sugar 1 g; Sodium 82 mg

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Jalapeno poppers

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Corey’s cousin and his wife brought these over last weekend when we had them over for dinner and I just about died! I can’t handle spicy foods and thought jalapeno poppers would obviously be spicy so I was kind of afraid to try them but I was mistaken. I can’t even tell you how delicious they are and while they definitely could be healthier, they aren’t pigs-in-a-blanket so I say a few won’t kill ya! I cut this recipe in half since 1 jalapeno makes 2 poppers :) Thank you Jon and Anna Lena!! Here is their recipe:

Jalapeno poppers

Ingredients

  • 1 (8 ounce) package light cream cheese, softened
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1/4 cup light mayonnaise
  • 15 fresh jalapeno peppers, halved lengthwise and seeded
  • 2 eggs, beaten
  • 1/2 tablespoon skim milk
  • 1 1/2 cups crushed corn flake cereal

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
  3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
  4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
  5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Enjoy!

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