Maple Butter Glazed Corn Bread Recipes

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Preheat oven to 400°F.
• Mix together all ingredients in the order given.
• Pour into greased 8" or 9" iron skillet.
• Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
• Serve warm with Maple Butter.
• MAPLE BUTTER:.
• Allow butter to soften to room temperature.
• In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
• Slowly drizzle syrup into mixture until well blended.

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Steps:

• To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.
• Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.
• To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.
• To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.
• Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.