Molasses Buttermilk Cornbread With Maple White Dog Recipes

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

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:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
• In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
• Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
• While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
• Once the frosting and cake are both cool, spread the icing on the cake and serve.

Steps:

• To make cornbread, preheat oven to 350. Coat bottom and sides of 8 inch cast iron skillet or cake pan with bacon grease. Set aside. Split the piece of vanilla bean lengthwise and scrape out seeds with back of a knife and add to small sauté pan. Make sure the pan is shiny metal, not dark nonstick or cast iron or you won't be able to see how dark the butter solids get. Add the pod and 6 Tbsp. of the butter and cook over medium heat til solids drop to the bottom of the pan and turn a nutty brown, 3 to 5 minutes. Remove from heat.
• In medium bowl, whisk together buttermilk, egg, egg yolk, sour cream, sugar and molasses. In large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir wet ingredients into dry ingredients just til mixed. Stir in the browned butter. Pour the batter into the prepared pan and bake til golden brown and top springs back when pressed, 20 to 25 minutes. Remove from oven and rub the top of the corn bread with remaining butter.
• To make maple white dog whoop, in bowl of stand mixer fitted with whisk attachment or with a handheld mixer, whip cream and maple syrup together on medium high speed til soft peaks form. Whisk in whisk if using, 1 Tbsp. at a time. With mixer on high, continue whipping til medium stiff peaks form. The cream can be made ahead and stored in airtight container in refrigerator for up to 2 days. Put a slice of warm corn bread on a plate, top with a dollop of maple whipped cream and garnish with the candied bacon. Drizzle with maple syrup. You can omit the bourbon in this recipe and substitute 1/4 tsp. vanilla to round out the flavor.
• For a variation, use Praline Bacon crunch: Sprinkle 2 to 3 tablespoons toasted finely chopped pecans or hazelnuts onto the pan and toast in a 350 oven til fragrant and beginning to color, 5 to 8 minutes or pecans and 10 to 15 minutes for hazelnuts. Candied Bacon Crunch: 1/4 cup grade B maple syrup 3/4 tsp. Dijon mustard 2 grinds of fresh black pepper 5 slices thick cut applewood smoked bacon, about 1/3 lb. Preheat oven to 400. Line a rimmed baking sheet with parchment paper or a Silpat and place metal oven safe rack like a cooking rack for cookies, on top. In small bowl, mix together maple syrup, mustard, and pepper. Dip bacon in maple mixture, coating both sides liberally and arrange on rack in single layer. Bake for 10 minutes. Flip bacon over, baste with more maple mixture and bake for another 10 minutes. Baste once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen. If you want to tear the bacon into pieces, let it cool completely first. Or you can cut each slice in half and serve