I did a slow-cooked joint of pork on the weekend. I haven’t used my dry rub recipe in ages and I thought it was time I did. I dusted off the dry rub recipe and had a critical look at ingredients. I did a little tweaking and the pork turned out even better than I remembered. The barbecue sauce that was made out of the leftover barbecue rub tasted even better as well.
But the dry rub recipe wasn’t the only recipe that experienced a few tweaks. When one does a slow roast with barbecue sauce, the best accompaniment is cornbread. I looked at my original cornbread recipe and I thought the flavours needed enhancing. The new recipe has a better sweet-salty balance and I love my cornbread slightly crumbly and this new tweak added the right amount of crumble to my cornbread.
Here’s the tweaked recipe:
- 200g polenta (fine ground)
- 150g all-purpose flour
- 120g sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 280ml buttermilk
- 80ml vegetable oil
- 1 large egg
- Preheat oven to 200C.
- Prepare 12 x 7.5 pan by lining with baking paper and greasing with butter and set aside.
- Mix polenta, flour, sugar, baking powder and salt in a mixing bowl with a balloon whisk until well-combined. Set aside.
- Beat egg, milk and vegetable oil together until well-combined. Add to polenta mixture in 3 parts. Once liquid mixture and dry mixture has been mixed together completely, allow to sit for 30 minutes so that polenta can absorb the liquid.
- Place in oven and cook for 20-22 minutes, or until a skewer inserted comes out clean.
- This recipe makes 18-20 squares.