Pecan Corn Bread - 24hourcampfire

I make this often when camping, as it works very well in a Dutch Oven. Works well in a skillet in the toaster oven also.

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Pecan Corn Cake

Skillet or Dutch Oven Cake

Sift together
1/2 cup AP flour
1 Tsp baking powder
1/4 Tsp salt

Mix with
1/2 cup Dark Brown Sugar
1/2 cup Yellow Corn Meal

Then

Mix together
one egg
1/2 cup Milk
1 oz melted butter
1/4 cup molasses

Add the liquid to the dry mixture in three batches. Mix well, then add in
1/2 cup Chopped Pecans.

Pour into a greased 6 inch Skillet, and bake 10-25 min at 400F

OR, pour into a 9 inch metal pie tin, and place in a pre heated Dutch Oven, and bake for 20-25 min. For a 12 inch DO, use 15 briquettes on the bottom, 20 on the top.

That does sound really good. Thanks for sharing.

normally, you would not put flour in Cornbread, but this is more 'coffee cake' like, and does well with the flour.

Wow Sam! You're building my entire menu for next weeks family vacation in Charleston, SC Thanks!!!

Keep 'em coming!!

Wonder if you could mix the 1/2 cup of dark brown sugar and the 1/2 cup of pecans to a pouch of Martha White corn bread mix and get almost[maybe not quite as good] the same thing? Think I'll give it a try.

maddog

Try it. Should work to some extent. Might not get the same texture or flavor, but it might work.

I like the idea of pecans and cornbread. I can imagine the flavors in my mouf.

I'm also "taste imagining" BUTTER on top.

think in terms like 'slathered in butter', and then 'drenched in pure Cane Syrup'.

Is that something like "Scattered, Smothered, and Covered?

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normally, you would not put flour in Cornbread,

Nor sugar. As chili does not have beans, cornbread does not have sugar. miles

To be clear, this sounds good, it is just not cornbread. miles

Originally Posted by milespatton

To be clear, this sounds good, it is just not cornbread. miles

More like "Corn Cake" but no matter what ya call it, it sure sounds good.
And that's coming from someone who doesn't care much for deserts.

Originally Posted by milespatton

To be clear, this sounds good, it is just not cornbread. miles

to be clear, I have already noted that the product is more 'coffee cake like' than cornbread.
I am certain, that down through the years, I have established my bona fides with regards to Southern cuisine.

it sure does look good

I made it last night with Martha White buttermilk corn bread. Only thing I added was 1/2 cup of chopped pecans, !/2 cup brown sugar, and 1/2 cup of molasses/honey mix. It was darker than yours, but DELICIOUS!

maddog

excellent!

The ladies of the house just left for Publix with a long list.

Most of it from Sam's recipe listings!

I just got back from Publix. We are going up to my Daughter's for Thanksgiving, but I'll be making a bacon/cheddar yeller squash casserole, bourbon whipped sweet potatoes, and another of those White Chocolate/Raspberry cheese cakes. Also making cranberry scones, with Meyer Lemon Curd. Tasty stuff.

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I'll be making a bacon/cheddar yeller squash casserole, bourbon whipped sweet potatoes, and another of those White Chocolate/Raspberry cheese cakes. Also making cranberry scones, with Meyer Lemon Curd. Tasty stuff

K, well if you need any help with those recipes let us know...

NOW you tell me. I have finished the Cheesecake, and have the squash casserole in the oven now.
All that is left, is to oven bake the sweet potatoes for that dish. And sample the bourbon selection. I want to make sure I use the right one in the recipe.

Scones I'll make in the morning, and the Lemon curd is cooling in the fridge now. Damn it's tasty.

haven't even done my shoppin yet

Made two.

Neither had the pecans. First was to the recipe, second was white sugar and honey instead of brown and molasses. Made a butter cream to drizzle on top of each.

Both fuggin' delicious!