Maple Pecan Cornbread Food

MAPLE-PECAN CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.

MAPLE-PECAN BRITTLE

Steps:

• Line a baking sheet with parchment paper or spray with cooking spray.
• Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture.
• Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
• Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.

MAPLE PECAN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

MAPLE PECAN CORNBREAD

Steps:

• Preheat oven to 350 degrees.
• Combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
• In another bowl combine butter, sugar and eggs; mix well.
• Add maple syrup and buttermilk.
• Stir in dry ingredients just until moistened.
• Stir in pecans.
• Pour into greased 8x4 inch loaf pan.
• Bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes in pan and serve with maple syrup if desired.

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 near the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Cut into squares.
• Serve warm.

MAPLE-PECAN SCONES

Steps:

• Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Whisk cream and 3 tablespoons maple syrup together in a bowl.
• Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
• Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
• Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
• Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
• While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
• Drizzle glaze over scones.

OLD SOUTH PECAN CORNBREAD

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!

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-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.