10 What To Eat With Cornbread Recipes

• 1 pound dried pinto beans
• 8 cups water
• 1 smoked ham hock (or substitute – see notes)
• 3 chicken bouillon cubes
• 1 medium onion, chopped
• salt

• 1 ½ tablespoon salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoon brown sugar
• 2 tablespoon paprika
• ½ tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 4 pound boneless pork shoulder roast (aka Boston Butt roast)
• 2 cups apple juice
• ⅔ cup apple cider vinegar
• 2 tablespoon Worcestershire sauce
• ½ tablespoon liquid smoke
• 1 ¼ cups BBQ sauce (I like to use Bullseye)

• 1 pound ground beef
• 1 packet taco seasoning
• water as called for on back of seasoning packet (usually ¾ cup water)
• ½ cup salsa con queso
• 3 (8-inch) flour tortillas (soft taco size)
• 2 cups shredded Mexican cheese blend (divided use)

• 4 pork chops bone in or out
• Salt and pepper, to season
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, minced
• ¼ cup honey
• ¼ cup water (or chicken broth)
• 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

Beef Mixture:

• 1 ½ to 2 pounds ground beef or ground turkey
• ½ cup diced yellow onion
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen corn kernels
• 1 ½ cups salsa, store bought or homemade
• 1 (15-ounce) can black, pinto, or white beans, rinsed and drained
• 1 to 2 cups shredded cheddar cheese

Cornbread Topping:

• ½ cup (85 g) cornmeal
• 1 ½ cups (213 g) flour
• ⅓ cup (71 g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅓ cup oil
• 2 large eggs
• 1 ¼ cup milk

• 1 tablespoon olive oil
• 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
• 2 yellow onions chopped
• 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
• 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
• 4 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons crushed bouillon
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour (optional -- for a thick gravy)
• 2 tablespoons fresh chopped parsley, to serve

CROCKPOT SHREDDED BEEF

• 2 - 3 tablespoon packed light brown sugar
• 2 ½ teaspoon paprika
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 ½ teaspoon kosher salt
• 1 teaspoon black pepper
• 4 lb beef chuck roast
• 2 tablespoon yellow mustard
• ⅔ cup beef broth
• 1 teaspoon liquid smoke (optional)
• 3 - 4 tablespoon unsalted butter (sliced)

BARBECUE SAUCE

• 1 large yellow onion, finely minced
• 4 cloves garlic, minced
• 3 tablespoon butter
• 1 teaspoon olive oil
• salt and pepper, to taste
• 20 - 24 oz bottle of ketchup
• ⅓ - ½ cup packed light brown sugar
• ¼ cup apple cider vinegar
• 2 - 3 tablespoon molasses
• ½ teaspoon Worcestershire sauce

Filling

• 1 pound ground beef (extra lean)
• 3 tablespoon taco seasoning
• ½ cup rice (medium or long grain, uncooked)
• 1 cup beef broth (low sodium)
• 1 cup enchilada sauce
• 1 cup corn (frozen or canned)
• 1 cup black beans (rinsed and drained)

Peppers

• 4 large bell peppers (green or any other color, cut in half and deseeded)
• 1 cup enchilada sauce
• 2 cups cheddar cheese

• 6 small bunches collard greens about 3 - 3 ½ lbs
• 1 extra large smoked ham hock make sure it is meaty!
• 2 tablespoon granulated sugar
• 1 tablespoon bacon grease
• 1 tablespoon seasoned salt
• 2 teaspoon worcheshire sauce
• 2 teaspoon apple cider vinegar
• 1 teaspoon crushed red pepper flakes you can go down on this to ½ teaspoon if you like less heat.
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ cup finely chopped onion