BAKING KIT RECIPES

If you’ve purchased one of our new dry mix baking kits, we’ve included the fresh ingredient lists and recipe baking instructions for you here!

We’re always adding more products to our retail line-up, so be sure to follow us on Instagram @12BonesRibs and Facebook @12BonesRiver and @12BonesSouth for the most up to date product offerings.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Damn Good Corn Pudding Baking Kit

(16 oz. Dry Kit) Serves 6-8

YOU’LL JUST NEED…

FRESH INGREDIENT LIST:

  • 4 large eggs
  • 3/4 stick of melted butter
  • 1 small can of creamed corn (8.5 oz)
  • 1 fresh poblano pepper (seeded & diced)
  • 1 cup of fresh or frozen corn kernels

RECIPE INSTRUCTIONS:

**OVEN TEMPS MAY VARY. ADJUST AS NEEDED**

1. Preheat oven to 300°F. Then, in a large mixing bowl, combine the eggs, butter, cream, and creamed corn. Beat w/ an electric mixer (or stir until thoroughly combined).

2. Add poblanos and corn kernels.

3. Slowly add the dry kit to the wet ingredient mixture until combined. The mixture should resemble cake batter.

4. Grease a large 9″ x 13″ rimmed baking dish/pan.

5. Pour the pudding mixture into the dish and place it in the oven. Lightly tent the baking dish with foil.

6. Bake for 35 mins with the foil on, then remove the foil and bake for an additional 15 minutes, or until the center is just set.

**PLEASE NOTE** Because different oven temperatures may vary (particularly at different altitudes), you may need to adjust the baking time, baking temperature, or both to achieve your desired bake and consistency.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Honey Cornbread Baking Kit

(16 oz. Dry Kit) Bakes 12 Medium / 9 Large Squares

YOU’LL JUST NEED…

FRESH INGREDIENT LIST:

  • 3 Tablespoons vegetable oil
  • 1 small egg
  • 1/3 cup creamed corn
  • 2 teaspoons honey
  • 1/3 cup minced yellow onion
  • 1 cup buttermilk

Also…11” x 7” baking pan = ideal size for this kit

RECIPE INSTRUCTIONS:

**OVEN TEMPS MAY VARY. ADJUST AS NEEDED**

1. Preheat oven to 375°F.

2. In a large mixing bowl, whisk together your fresh/wet ingredients (vegetable oil, egg, creamed corn, honey, onion, and buttermilk).

3. Slowly add the dry kit to the wet ingredient mixture, then whisk it all together until incorporated, taking care not to overmix.

4. Spray a 11×7 baking pan with pan spray. Larger pans will cause cornbread to thin out (reduce baking time for larger pans).

5. Pour the cornbread batter into the pan, and shimmy it around until it’s evenly distributed.

6. Bake for 15 minutes, then turn the pan and bake for another 5 minutes or until golden.

**PLEASE NOTE** Because different oven temperatures may vary (particularly at different altitudes), you may need to adjust the baking time, baking temperature, or both to achieve your desired bake and consistency.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

RUBS & SPICES

If you’ve purchased one of our lovely jars of rubs or spices, You’re in for a treat! You can now bring some of that delicious 12 Bones flavor to your own kitchen.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12 Bones Butt Rub

(8 oz. Elite Mason Jar)

This is what we use on our big Boston butts before smoking…which eventually become pulled pork. You can do the same, or you can use it on a regular, oven-roasted pork loin. This has a rather earthy flavor, which separates it from many store-bought rubs you’ll find. It may seem full flavored at first glance, since pork has a neutral flavor, but the fat can easily drown out spices if you go too light.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12 Bones All-Purpose Rub

(8 oz. Elite Mason Jar)

This dry rub is what we use to rub our chickens as well as our smoked beef brisket. In years past, we’ve also use it to season some of our specials such as our smoked shrimp and many other meats. That’s what makes it such a great all-purpose rub…something that can be used in a variety of applications.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

12 Bones Brown Sugar Rib Rub

(8 oz. Elite Mason Jar)

This sweet, brown sugary dry rub is what coats our Brown Sugar ribs… and it melts as they’re cooked, which forms a nice crust. They’re great dry, but the 12 Bones Blue “Q” or Tomato “Q” sauces would work just fine if you want to add a little extra something. By the time these get to the table, they’ll be pretty gooey. If you’re a spice fan, try a few shakes of hot sauce.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

To learn more about our full recipes, click here for our COOKBOOK!

RIVER  

ASHEVILLE, NC

 (828) 253-4499

DINE IN & TAKE OUT
Mon – Fri
11am–4pm

CLOSED SATURDAY AND SUNDAY

Get Directions

SOUTH

ARDEN, NC

 (828) 687-1395

DINE IN & TAKE OUT
Tues – Sat
11am–4pm

FULL MENU TOGO
(TAKE OUT OR BREWERY SEATING)
Tues – Sat
4–6pm

LIMITED BREWERY MENU
(TAKE OUT OR BREWERY SEATING)
Tues – Sat  6-8pm
Sun 12-6pm

CLOSED MONDAY

Get Directions