1. Heat an oven to 175°C (350°F).
  2. Butter a rectangular pan (22.86 cm x 33cm) (9”x 13”) and line with parchment paper. Grease the paper.
  3. Sift the dry ingredients together into a large mixing bowl.
  4. Add the sour cream and stir to combine.
  5. Mix in the beaten eggs, one at a time, followed by the honey, melted butter and oregano. Stir to combine.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 40 minutes, or until golden.
  7. Remove from oven and let cool on a wire rack.


  1. Heat the olive oil in a skillet or sauté pan over medium/high heat. When hot, add the spinach, minced garlic and salt.
  2. Cook till the spinach begins to wilt.
  3. Add the lemon juice, stir. Reduce heat, cover and continue to cook till the spinach is soft, about 2-3 minutes.
  4. Remove from heat and keep warm.


  1. Heat the olive oil in a skillet or sauté pan over medium/high heat. When hot, add the sliced onion and cook till soft and translucent.
  2. Add the BBQ sauce, Silan, soy and white wine and stir to combine. Reduce heat and let simmer for 2-3 minutes.
  3. Add the Redefine Pulled Beef and stir to combine. Continue to cook for 2-3 minutes longer till the flavors blend and the new-meat is cooked through.
  4. Remove from heat and keep warm.


  1. Cut the cooled corn bread into squares and slice each square horizontally in half.
  2. Place both halves, cut side up on a plate.
  3. Spread each square with a generous amount of softened butter.
  4. Mound each square of corn bread with the reserved cooked spinach and top with Redefine Pulled Beef.
  5. Bon Appetit!
0/5 (0 Reviews)



25g (1 fl. oz, 2 tbsp) olive oil

140g (5 oz) 1 onion, sliced

30g (2 tbsps.) BBQ sauce

8g (1/2 tbsp) Silan (date syrup)

15g (0.5 fl. oz, 1 tbsp.) soy sauce

55 ml (2 fl. oz, ¼ cup) White wine


180g (6.375 oz, 1 ½ cups) all-purpose flour

156g (1 cup, 5.5 oz) corn meal

400 ml (13.5 fl. oz) sour cream

50g (1/4 cup, 7 oz) sugar

4g (1 tsp.) baking powder

3g (1/2 tsp.) baking soda

3g (1/2 tsp.) salt

3.5g (1 tbsp.) chopped fresh oregano

2 eggs, beaten

21g (1 tbsp.) honey

25g (1 ¾ tbsp., .875 oz) butter, melted

50g (3 ½ tbsps., 1 ¾ oz) softened butter, for spreading


200g (7 oz) Spinach, clipped and cleaned

2 cloves garlic

3g (½ tsp.) salt

25g (1 oz, 2 tbsps.) olive oil

The juice of half a lemon