Molasses Buttermilk Cornbread With Maple White Dog Food

GRANDMA'S MOLASSES CORNBREAD

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

MOLASSES BUTTERMILK CORNBREAD WITH MAPLE WHITE DOG

Steps:

• To make cornbread, preheat oven to 350. Coat bottom and sides of 8 inch cast iron skillet or cake pan with bacon grease. Set aside. Split the piece of vanilla bean lengthwise and scrape out seeds with back of a knife and add to small sauté pan. Make sure the pan is shiny metal, not dark nonstick or cast iron or you won't be able to see how dark the butter solids get. Add the pod and 6 Tbsp. of the butter and cook over medium heat til solids drop to the bottom of the pan and turn a nutty brown, 3 to 5 minutes. Remove from heat.
• In medium bowl, whisk together buttermilk, egg, egg yolk, sour cream, sugar and molasses. In large mixing bowl, whisk together cornmeal, flour, baking powder, cinnamon, ginger, nutmeg and salt. Stir wet ingredients into dry ingredients just til mixed. Stir in the browned butter. Pour the batter into the prepared pan and bake til golden brown and top springs back when pressed, 20 to 25 minutes. Remove from oven and rub the top of the corn bread with remaining butter.
• To make maple white dog whoop, in bowl of stand mixer fitted with whisk attachment or with a handheld mixer, whip cream and maple syrup together on medium high speed til soft peaks form. Whisk in whisk if using, 1 Tbsp. at a time. With mixer on high, continue whipping til medium stiff peaks form. The cream can be made ahead and stored in airtight container in refrigerator for up to 2 days. Put a slice of warm corn bread on a plate, top with a dollop of maple whipped cream and garnish with the candied bacon. Drizzle with maple syrup. You can omit the bourbon in this recipe and substitute 1/4 tsp. vanilla to round out the flavor.
• For a variation, use Praline Bacon crunch: Sprinkle 2 to 3 tablespoons toasted finely chopped pecans or hazelnuts onto the pan and toast in a 350 oven til fragrant and beginning to color, 5 to 8 minutes or pecans and 10 to 15 minutes for hazelnuts. Candied Bacon Crunch: 1/4 cup grade B maple syrup 3/4 tsp. Dijon mustard 2 grinds of fresh black pepper 5 slices thick cut applewood smoked bacon, about 1/3 lb. Preheat oven to 400. Line a rimmed baking sheet with parchment paper or a Silpat and place metal oven safe rack like a cooking rack for cookies, on top. In small bowl, mix together maple syrup, mustard, and pepper. Dip bacon in maple mixture, coating both sides liberally and arrange on rack in single layer. Bake for 10 minutes. Flip bacon over, baste with more maple mixture and bake for another 10 minutes. Baste once more during the last 5 minutes of baking. The bacon will take on a rich caramelized color and a lacquered sheen. If you want to tear the bacon into pieces, let it cool completely first. Or you can cut each slice in half and serve

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.

MOLASSES CORN BREAD

Steps:

• Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
• Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
• Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.