SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Provided by Carla Hall
Categories Side Cornmeal Buttermilk Bacon Bread Bake Quick & Easy
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
- Whisk the wet ingredients into the dry ingredients.
- Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
- Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
BROWN SUGAR CORNBREAD
This cornbread highlights the natural sweetness of corn with dark brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 9-by-4 1/2-inch loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Butter two 9-by-4 1/2-inch loaf pans, and set aside.
- In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt.
- Heat the butter and brown sugar in a small saucepan over medium-low heat just until melted, and whisk until mixture is smooth. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops.
- Bake in the middle of the oven until loaves are golden and a cake tester inserted in the centers comes out clean, about 30 minutes. Turn the loaves out onto racks, and let cool. Serve warm or at room temperature.
BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES
Brown sugar and bourbon can often be found in the barbecue sauce recipes of competitive grillers. Use this flavorful pair in both the marinade for pork tenderloin and in the grilled peaches.
Provided by McCormick Kitchens
Categories Pork
Time 1h5m
Yield 30 appetizer servings
Number Of Ingredients 12
Steps:
- Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
- Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
- For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
- Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
- To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.
Nutrition Facts : Calories 138.4, Fat 5.8, SaturatedFat 1.9, Cholesterol 14.2, Sodium 150.7, Carbohydrate 16.2, Fiber 1.2, Sugar 7.6, Protein 4.3
BROWN SUGAR CORNBREAD
This bread is great with chili, but it's amazing with a cup of coffee in the morning. This really is not an overly sweet bread unless you smear on some honey butter. 8)
Provided by Nancy Allen
Categories Sweet Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Spray 2 9x4 1/2 inch loaf pans and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Set aside.
- 2. Heat the butter and brown sugar in a medium saucepan over medium-low heat, just until melted, and whisk until smooth. Remove from heat, whisk in milk and then eggs. Pour into cornmeal mixture, stir until blended, and divide evenly in the 2 loaf pans.
- 3. Bake until loaves are golden brown and test done in center with toothpick until it comes out clean of any batter. About 30 minutes. Turn cornbread out onto racks and let cool. Serve cold or warm.
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