Top Ribs

Where barbecue ribs are king

TOP RIBS

Kansas City-Style Spareribs

Kansas City-Style Spareribs

Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.

Citrus Glazed Beef Ribs

Citrus Glazed Beef Ribs

Although subtle in flavor, the citrus glaze compliments the bold flavor of beef with a refreshing finish. Add sugar for a sweeter sauce or more cayenne pepper to kick up the heat a notch.

Beef Back Ribs with Coffee Adobo Sauce

Beef Back Ribs with Coffee Adobo Sauce

When it comes to beef, we can stretch the flavor spectrum with more vibrant ingredients without losing the flavor of the meat itself. These ribs with coffee adobo sauce is a great example of that.

  • Home
  • Table of Contents
  • About Top Ribs
  • Privacy Policy
  • Recipes
  • Ribs
    • Pork
    • Beef
    • Lamb
  • Appetizers and Sides
    • Side Dishes
  • Reviews
  • Ribs 101
  • News & Views
You are here: Home / Recipes / Appetizers and Sides / Side Dishes / Grilled Cornbread

Grilled Cornbread

Grilled Cornbread

Easy and tasty. The grill's already lit...throw on some cornbread!

I love cornbread! In true southern fashion, a barbecue isn’t a barbecue without baked beans, coleslaw, sweet tea and cornbread. I have one problem with cornbread, I don’t bake. I’d like to, but just haven’t had the time to learn. From what I’ve seen from the people who do bake…it looks frustrating.  Nonetheless, something had to be done if I was to satisfy my cornbread cravings.

Let’s face it, if there was the slightest prayer of me making a decent cornbread, a grill or smoker would have to be involved. Well, it “panned” out and a pretty decent grilled cornbread was produced. Actually it was pretty easy. It was so easy that even a caveman could do it. Now, it may not be as good as Momma’s, but it works just fine.

Easy peasy!

Making cornbread use to be a blur to me.

Ingredients

  • 2 pkgs (8.5 oz) Jiffy Corn Muffin Mix
  • 2 eggs, whisked
  • 1/2 cup milk
  • 1/2 cup cream style sweet corn

Instructions

    1. In a small mixing bowl, combine sweet corn, milk and and eggs.
    2. Slowly add corn muffin mix while whisking. Continue to whisk until well blended.
    3. Set aside for 5-10 minutes.
    4. In the meantime, prepare a hot fire (325-degrees F) for indirect cooking.
    5. Whisk batter once again until smooth and not lumpy.
    6. Pour into a well greased 8” dia. cast iron skillet. Bacon grease is my preferred grease. It works well and gives the cornbread an additional flavor. Note: Well greased is the key word here if you’re to get the whole thing to release from the pan.
    7. Place on the center of the grill grates and cover grill.
Oh yeah!

It's up to the fire and the good Lord, now!

 

  1. Cook for 60 minutes. Remove and allow to rest for 15 minutes before serving. I watch the edges of the cornbread. There is a point where it gets a darker brown. After some experience, that color will tell you that it’s done.
  2. Cut slices right from the pan or remove to a plate. Some coaxing may be required to get it broke loose from the pan. A butter knife inserted along the edges with a very slight upward motion should help. Place a plate on top of the pan. Flip over and with some luck, the cornbread should plop onto the plate. Otherwise, you failed the “well greased” part of the assignment. Repeat with a second plate so the cornbread is right side up.

Don’t be disappointed if your first one goes to hell on you. I messed up on my first two attempts. The first one ended up as a stuffing, while the second one was edible,  just not very pretty. Once you understand your grill’s limitations for this recipe, you’ll soon be cranking out cornbread in your sleep.

Delish!

Serve it out of the pan or download it to a plate. Get out the butter!

 

Next time I think I’m going to add a bit more of the corn. I like the corn pieces in the bread, I’m just afraid it may turn out a bit runny. I may have to consult with someone who really knows how to bake.

Here’s another tip for those who like heat. Mix a tablespoon…or more of fine diced jalapeno peppers into the batter and brush with honey before serving.

Enjoy, and admire the fire!

Filed Under: Side Dishes Tagged With: cornbread, grilled cornbread, southern recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

WELCOME TO TOP RIBS!

Who can deny that a slab of pork ribs are the king when it comes to barbecue? Yet pork ribs aren't the only player in the rib game. There are beef ribs, lamb ribs as well as exotic animal ribs such as buffalo and elk. Of these ribs, there are varying styles from each.

How well do you know the rib family? Join along as we explore the World Wide Rib.

Thanks for stopping by!

PLEASE SUPPORT OUR SPONSORS

Sur La Table Healthy Cooking_125x125
OmahaSteaks.com, Inc.

A PERSONAL OBSERVATION…


IF IT WASN'T FOR BARBECUE...

I'D HAVE NO USE FOR MY BACKYARD.


Weber Grill Parts
prepared diet meals
OmahaSteaks.com, Inc.

WE PROUDLY SUPPORT

The Wounded Warrior Project Wounded Warrior Project They gave a lot...can't you give a little?

TOP SIDE DISHES

Mexican Rice

Mexican Rice

A Mexican dinner without rice and beans is Just an entrée. The problem with most Mexican rice, is it’s rather bland. We’re putting an end to that.

Mexican Baked Beans

Mexican Baked Beans

I’ve had Mexican beans, yet I’ve never seen Mexican baked beans. Do they have them? I think the unique flavors of Mexican cuisine could greatly contribute to a baked bean dish.

Grilled Herb Buttered Bread

Grilled Herb Buttered Bread

Grilled bread takes on a whole new meaning when flavored with herb butter. This herb buttered bread goes great with salads, soups or any course, for that matter.

TOP NEWS AND VIEWS

Best Barbecue Potato Chips

The Best Barbecue Potato Chips

If one is to experience all that is barbecue, I guess potato chips should be on the list. I prefer my chips Memphis-style…that is, without sauce. I’m not fond of all that red stuff getting all over my fingers, either. I reserve that right for real BBQ. Did you know that barbecue flavored are the top seller for flavored potato chips? The winner is…

The Story of the McRib

The Invention of the McRib and Why It Disappears from McDonald’s

McDonald’s in/famous McRib is back, again. But where did it come from? And where does it go when it departs the McDonald’s menu? In 1981 McDonald’s introduced a boneless pork sandwich of chunked and formed meat called the McRib.

145-degrees F...whoo hoo!

New Pork Temperatures!

The USDA announces their new cooking temperature guidelines, although restaurants have been following this standard for nearly 10 years. The new temperature recommendation reflects advances in both food safety and nutritional content for today’s pork, which is much leaner. On average, the most common cuts of pork have 27 percent less saturated fat than the same cuts 20 years ago.

TOP BARBECUE REVIEWS

America's Best Ribs

Book Review: America’s Best Ribs

If you were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. I’d like to believe that America’s best ribs are right here at TopRibs.com, but I’m sure Ardie and Paul can crank out one hell of a rib hoedown.

Baby Back Rib Potato Chips

Review: Herr Foods Baby Back Rib Potato Chips

Leave my chips alone! I’ve never been fond of flavored potato chips. I especially despise barbecue flavored. They actually taste nothing like barbecue. I really don’t see the point. After all, what’s wrong with potato chip flavored potato chips? But, baby back rib potato chips? That’s pretty darn specific. Let’s check ’em out..

Slow Fire Book

Book Review: Slow Fire by Ray Lampe

Can one book teach a person how to barbecue? Ray “Dr. BBQ” Lampe thinks so. His new book, Slow Fire…The Beginner’s Guide to Barbecue, claims you’ll be cooking up great barbecue in no time.

…even Championship quality. Let’s see.

Recent Reviews

Craycort's Grill Grates

Review:Grill Grates

Purdy Basting Brush

The Best Basting Brush

Pig of the Month's Love Me Tender BBQ Sauce

Sauce Review: Pig of the Month Love Me Tender

What a Book!

Book Review: Planet Barbecue!

Top Thought

If it weren't for BBQ-ing, I'd have no reason to have a backyard.              -Willie Hawk

Top Tip

Carry your meat on a plate wrapped with plastic food wrap. Once on the grill, simply throw out the plastic...clean plate!

No Faux Que!



WHO BE COOKIN' ALL DEM RIBS?


Gary Glen

Hello, my name is Gary Glen. As a certified Kansas City Barbeque Society judge, I know a little about barbeque. If not cooking barbeque, I'm eating it. When I'm not cooking or eating barbeque, I'm judging it. When I'm doing none of the above, I write about here or at Barbequed Chicken.com.

You smell that? Those ribs are ready...let's eat!

NEED MORE QUE? VISIT OUR OTHER SITE

All you need to know about barbequed chicken

STALK ME!

WE'RE HONORED TO BE A MEMBER


Kansas City Barbeque Society Operation Barbecue Relief

The Smoke Ring National Barbecue Association
[footer_backtotop]
TopRibs is a member of The GaryGlen Experience ©2012-2016 ~ All Rights Reserved Built on the Genesis Framework ~ Theme Customization by GaryGlen