Today's recipe is a cross between my two favorite meals, breakfast and BBQ.
I like to make this when I have leftover meat and want something easy that I already have all the other ingredients for. I may have to run out and get lime or frozen corn, but I always have corn meal and whole wheat flour on hand.
When ever we go on vacation, as in to Jeremy's Dad's house in Tennessee, I always make sure we stop at one or more BBQ places that week. Plus it doesn't hurt that James (Jeremy's dad) always grills his amazing BBQ Country Pork Ribs when we visit.
The man know I love BBQ.
One day I'll seriously have to post my step mother-in-law's summer squash dressing. It's divine, and this is coming from a girl who hates cornmeal outside of Jiffy mix and, well, these pancakes.
Speaking of people who hate cornbread, my mother who doesn't like it or grits one bit ( and the woman was raised in New Orleans) liked these corn cakes.
That definitely means they're good.
The taste of these corn cakes is more up the Jiffy corn muffin alley. In fact, if you wanted to skip a few steps I'd just whip up some corn muffin mix and toss in 1/4 corn, some butter, and red pepper. It would definitely be a semi-homemade short cut for an already 30 minute meal.
Heck if you really want to short cut, you could even buy some pulled pork from a bbq place or the grocery store and skip cleaning the crock pot altogether.
I think I'm making this recipe far too easy for y'all, it's already crazy easy.
Corn Cakes with BBQ Pork & Chive Cream
serves 4 (pork serves 8)
adapted from Cooking Light
Slow Coooker BBQ Pork::
2lb pork butt
8 oz Dr. Pepper
1 cup BBQ Sauce ( I used Sweet Baby Rays)
3 dashes of Worcestershire sauce
1/2 onion chopped
Place chopped onions in the bottom of a crockpot. Lay pork butt on top of the onions. Combine Dr. Pepper, Worcestershire sauce, and BBQ sauce. Pour over meat. Cook on low for 8-10 hours. (I used this for two seperate reciepes
1/2 cup fat free sour cream or greek yogurt
4 tbsp chives
zest of a lime
Combine ingredients in a small bowl and chill until ready to serve.
1/2 cup whole wheat flour
1/2 cup yellow corn meal
1 tsp coconut sugar
1/4 tsp baking soda
1/4 tsp kosher salt
1/8 tsp red pepper
1 1/4 cup corn
2/3 cup buttermilk (or make your own with milk + 2 tbsp vinegar)
3 tbsp melted butter
1 large egg
Combine first 6 ingredients in a mixing bowl. Next, combine 1 cup or corn and remaining ingredients in a blender or food processor and pulse until coarsley pureed. Add pureed corn mixture to the flour and fold in remaining 1/4 cup of corn kernnals. Stir just until combined.
Heat skillet to medium heat and grease pan with cooking spray. Spoon in 1/4 of the batter and cook until the top is bubbly and the edges look done, flip and cook until the bottom is lightly browned. Continue process with the remaining batter.
Place 2-3 pancakes on a plate, top with 3/4 cup of shredded bbq pork and 2 tbsp of chive cream. Drizzel with extra bbq sauce if desired.
I also like to add green onions, they would also be great added in the pancake batter with the 1/4 cup of corn.