Monday, April 13, 2015

Bite-Size Southern Goodness

If you are throwing a Derby party this year, try creating some easy but fun traditional Kentucky themed recipes that all of your guests will love. We've teamed up with Paige Rhodes of My Modern Cookery to create some unique recipes perfect for any Derby party whether you're hosting or attending!

As seen in our latest issue, these delicious corn cakes topped with barbecue are too good to pass up!

Corn Cakes Topped with Barbecue

For the barbecue:
2 lbs pork butt
1 cup beef broth
12 oz of good quality barbecue sauce

Pour beef broth into slow cooker and add pork butt. Cook on high heat for 6 hours, or until meat shreds easily. Remove meat and shred with two forks.

Preheat oven to 350 degrees. Transfer the shredded pork to a dutch oven and stir in barbecue sauce. Bake in the preheated oven for 30 minutes or until heated through. Add more barbecue sauce if desired.

For the corn cakes:
1 cup stone-ground yellow cornmeal
1/2 cup all purpose flour
1 teaspoon salt
3/2 teaspoon baking soda
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup buttermilk
1 fresh jalapeno, seeded and minced very fine
1 cup coarsely grated Monterey Jack cheese

In a bowl, whisk together the cornmeal, the flour, the salt, the baking soda, the pepper and the sugar. In another bowl, whisk together 2 tablespoons of the butter, the egg and the buttermilk. Stir in the jalapeno pepper and Monterey Jack cheese. Stir in the cornmeal mixture, stirring until the batter is just combined.

Heat a griddle over moderately high heat until it is hot, brush it lightly with additional melted butter. Working in batches, drop 1 heaping tablespoon of the batter onto the griddle. Spread the batter slightly to form cakes into an even circle that is about 2 inches in diameter. Cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter and keep them warm.

Top the corn cakes with a heaping tablespoon of pork barbecue and serve warm.

Recipe by Paige Rhodes of My Modern Cookery
Photos by Melissa Donald

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