I made cornbread last Sunday to get breakfast ready for the short work week. The cornbread mix isn’t original–I used Jiffy corn muffin mix–but I gave it my own twist by cooking it in my cast iron skillet where the juices of beef chuck ribs have been pooling from previous meals.
The muffin mix just requires the addition of a little milk and an egg, and the drippings from the ribs pack the cornbread with a whole lot of umami. The cornbread basically acts like a scarpetta, soaking up all those beautiful beef juices.
This could be an easy side for Thanksgiving and/or something you whip together for breakfast or a snack while you’re prepping for the holiday. It only takes 20-25 min. to bake.
ATB 