Ribs, spoonbread, coleslaw

We grilled Lloyds babyback ribs, I made spoonbread and coleslaw. The spoonbread recipe comes from my family cookbook--I cut the recipe in half. The cole slaw dressing came from the back of the package...with some minor alterations.

Spoonbread:
Preheat oven to 425. Grease small souffle dish. Combine in a bowl:
1 cup sour cream
1/2 stick butter, melted
1 cup cream-style canned corn
1 egg
1 package jiffy corn muffin mix

Pour into souffle dish and bake for 10 minutes. Reduce heat to 400 and bake 30 minutes more. Serve hot.

Coleslaw dressing:
1/2 cup mayonnaise
2 Tbs. milk
1 Tbs. brown sugar
1 Tbs. dijon mustard
2 Tbs. cider vinegar
1 tsp. celery seed
whisk all together in a large bowl. Add coleslaw and toss. Refrigerate for at least 1 hour.