Maple Praline Corn Bread Baskets Recipes

MAPLE PRALINE CORN BREAD BASKETS

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.

MAPLE CORNBREAD

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.

MAPLE POTS DE CRèME WITH ALMOND PRALINE

Steps:

• For praline:
• Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
• Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
• For custard:
• Preheat oven to 325°F.
• Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
• Sprinkle praline over custards.

PUMPKIN MAPLE CORNBREAD

Steps:

• Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
• In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
• Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
• Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

MAPLE SYRUP CORN BREAD

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.

MAPLE PRALINES

Steps:

• In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.