Pineapple Corn Spoonbread

Pineapple Corn Spoonbread 
One Of Our Favorite BBQ Sidedishes!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time:  50-60 minutes

Ingredients

6 cups pre-made corn bread, cubed

1 can creamed corn

1 can crushed pineapple + juices

3 tbsp butter, melted + greasing

2 eggs

salt

pepper

Cooking Tools

Large mixing bowl

Baking dish 

Directions
Preheat oven to 375 Degrees F.  Whisk eggs, creamed corn, crushed pineapple, butter, salt & pepper.  Toss in cubed corn bread until well coated, let sit for corn bread to absorb some of the liquid.  Bake in oven for 50-60 minutes.  Let stand for 15 minutes before serving. Can be served hot or cold.
Serves 6

Lemon Buttermilk Biscuits

Lemon Buttermilk Biscuits
Served With Fresh Lemon Curd
Difficulty: Easy

Serve With English Devon Cream And Lemon Curd!

Ingredients
2 cups Bisquick Mix
1/2 stick of melted butter
1 tbsp sugar
zest of 2 large lemons
1 cup whole buttermilk

Directions
Preheat oven 350 Degrees F.  In a large mixing bowl, mix all the ingredients.  On a greased baking sheet, drop and form biscuits. Will make 6 large biscuits or 12 small biscuits.  Bake for 20 minutes, if the top is not completely golden brown, put under the broiler for about 30 seconds.  Serve with Fresh Lemon Curd (recipe below)
Serves 6 or 12

Fresh Lemon Curd 

 Ingredients
3/4 cup fresh lemon juice
1 tbsp grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, softened
Directions
In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat and whisk continuously until it thickens, about 6-8 minutes.  Let it cool and place in a jar and place in refrigerator until ready to use.