Praline Cornbread Recipes

Steps:

• Preheat oven to 400*F.
• In a medium bowl mix together dry ingredients.
• In another bowl, combine eggs, buttermilk, and melted butter.
• Add all at once to dry ingredients and stir until moistened.
• Pour into a greased 9" square baking pan.
• Bake for 20 to 25 minutes. Enjoy!

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. 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.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Steps:

• 1. Because we were so poor growing up, my mama always found economical ways to fill us up, bread was always a staple at every meal, as in the Beans and corn Bread or peas or beans & corn Bread. Biscuits for breakfast. We would pour the liquid over the corn bread and let it soak in and then add the chopped onions peppers or what ever vegetable mama used over the cooked vegetables. This is what the pan looked like that I made the corn Bread baskets in. It is called Short cake Basket pan. It would also be great for short cakes or Chili. I ordered it from Amazon.
• 2. Some of the ingredients used for the recipe.
• 3. Add all ingredients to a medium size bowl, & beat together till blended. Additional ingredients. Preheat oven to 425 degrees F.
• 4. Spray pan with non stick cooking spray.
• 5. Fill basket pan with corn bread mixture leaving about half inch from top.
• 6. Bake in preheated 425 degree F. oven for 20 minutes, till golden brown. Then remove from oven and let sit for 10 minutes then invert onto plate or platter. Corn Bread did not form a crown, which worked out great.
• 7. FILL AS DESIRED. This is what I filled the baskets with my collard greens and Tomatoes onions and peppers in Vinaigrette Dressing. I have already posted the vinaigrette dressing recipe, all the others will be posted soon as well, including the French Onion-Irish Stout Chuck Roast. You could fill the corn Bread baskets with chili, and top with shredded cheese, sour cream and chopped green onions, or do a dessert instead. Many possibilities.

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour. Spread 1/2 cup of the pecans in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.
• In medium bowl, beat sour cream, granulated sugar, eggs and vanilla with electric mixer on low speed 2 minutes. Beat in flour, baking powder, baking soda and salt just until blended. Stir in apples and toasted pecans. Spoon batter into pan. Sprinkle with remaining 1 cup pecans; lightly press pecans into batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 15 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack.
• In 1-quart heavy saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly; boil 1 minute. Spoon glaze over top of bread. Cool completely, about 2 hours.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, baking powder, baking soda and salt. In another bowl, beat sugar, sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans., Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Remove to a wire rack to cool completely., In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar; boil 1 minute. Working quickly, pour over bread. Sprinkle with remaining pecans; let stand until set.

Steps:

• Heat oven to 375°F. Spray 9- or 8-inch round cake pan with baking spray with flour. In medium bowl, stir all cornbread ingredients except pecans until well blended. Pour into pan. Sprinkle pecans evenly over top.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy. Slowly beat in honey and salt until well blended.
• Serve warm cornbread with honey butter.

Steps:

• Heat the oven to 350°F. Coat the interior of a 9- by 13-inch glass baking dish with baking spray. Combine the cornbread mix, sugar, and pecans in a large bowl. Add the eggs and vanilla, and mix with a large fork until the dry ingredients have been moistened (if the batter is crumbly, add a little more egg or a teaspoon of milk). Scrape the batter into the dish and flatten into an even layer, using a spatula or the back of a wide wooden spoon. Bake until a tester inserted in the center comes out clean, about 30 minutes. Remove the pan from the oven. Cover with a cutting board, invert, and remove the pan. Let cool for 15 minutes. Cut the cake in half lengthwise, scoring the surface with a serrated knife and then cutting through with a straight-edge knife. Cut each half into 15 to 16 rectangular strips. Return the strips to the pan, setting each on one of its narrow sides, like dominoes. You might have to make a second layer to fit all of the biscotti in the pan. Return to the oven to bake until golden brown and crisp, about 25 minutes more.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.