Best Praline Cornbread Recipes

PRALINE CORNBREAD BISCOTTI

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.

PRALINE CORNBREAD

Steps:

• CANDIED PECANS: You won't need all of these for the cornbread but go ahead and make the full amount, you won't be sorry! Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper, set aside.
• In a large zip-top bag, combine the sugar, cinnamon and salt, set aside.
• In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all coated. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it well to coat all of the pecans.
• Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
• PRALINE MIX: Mix the sugars and salt. Add the vanilla and butter and stir. Add some water if needed to make a "swirlable" consistency without being thin.
• Add the candied pecans and mix lightly.
• CORNBREAD: Place a 12" Cast Iron skillet into your oven and turn it on to 425°F to preheat
• Sift your flour and place it into a large mixing bowl along with the cornmeal, sugar, baking powder and salt. Whisk together.
• Melt the butter, while the butter is melting; whisk the two eggs and milk together. Pour the egg mixture into the dry mix and blend well with a spoon. Drizzle the melted butter over the mixture and gently mix until just blended.
• Remove the cast iron skillet from the oven and pour the cornmeal batter into the sizzling cast iron skillet, this gives you that crispy crusty bottom
• At this point move very quickly and drop spoonful's of the praline mix onto the cornbread batter as randomly as possible to get a good mix of praline and cirnbread . Using a tablespoon from your silver drawer swirl the praline throughout the cornbread in a short period of time (no more than a minute). Scatter and many of the remaining candied pecans as you would like over the top.
• Place the skillet in the oven and bake for about 20 minutes, start checking at 15 or 16 minutes. The top will be a lovely golden color and a piece of dry spaghetti or long tootpick will come out with just a few crumbs, when poked in the center of the cornbread for testing. If at any time the top pecans start to become too dark cover the skillet with metal foil and bake for another 3-5 mins and test again.