Classic American BBQ Side Dishes

One of the most authentically American classes of food is the humble barbecue. The tradition of slow-cooking meats and flavoring them with sauces is one that has been a constant in the United States ever since colonial days and continues to be so now.

The main attraction of American BBQs are always the meats, but did you know that there are also a ton of traditional side dishes which are served alongside them? Here are some of the favorites.

Hush Puppies

Cornmeal is combined with flour, eggs, salt, milk, water and seasonings and fried into delicious little balls in this classic Southern barbecue side dish. These are popular when flavored with onion and garlic, and many people enjoy dipping them into barbecue sauce.

Collard Greens

Collared greens are another common barbecue side dish that involves a sort of vegetable side dish made with a common American kale-like green. It’s stewed in chicken broth and also contains bacon and onions. Yum.


Corn reigns supreme once again as cornbread figures into the mix as a popular BBQ side dish. A sort of corn-meal based bread which is slightly sweet and cut into small squares to serve, you’ll find this on American BBQ dishes all around the country topped with a dab of butter.

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Manteca Colorá Cornbread served with butter and New Forest honey TRYING TO THINK OF A JOKE THAT’S NOT TOO CORNY Note: Manteca Colorá is a traditional spanish ingredient. It’s basically pork dripping mixed with bits of pork and paprika (delicious spread on toast). It can be substituted for butter. INGREDIENTS 2 cups flour 1 cup cornmeal 1 cup sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 1/2 cup (8 tablespoons) Manteca Colorá 1/2 cup oil 1 1/4 cups milk 3 large eggs honey and extra butter for serving optional INSTRUCTIONS Preheat oven to 350 degrees and grease a 9×13 inch pan. In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together butter, oil, milk, and eggs. Add wet ingredients to dry ingredients and mix until combined. Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter). Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week. #cornbread #moistcornbread #butterandhoney #afternoonbake #wakeandbake #bakedwithlove #bakingideas #tastethisnext #londondinner #dinnerideas #ukfoodblog #foodlovers #londonfood #londoneats #foodphotography #UKfoodblogger #homecooking #londonfoodie #dinnerpartyideas #yummy #nomnom #delicious #homecook #homemade

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