Maple-Pumpkin Corn Bread (var. Maple-Browned Corn Corn Bread)

 

dsc_1372RECIPE #321, DAY #514

ORIGINAL RECIPE: “Flying Biscuit Maple Syrup Johnnycakes with Free Range Chicken Sausage Gravy,” from Martin’s Green Market Baking Book*

TIMING: 45 minutes-1 hour

DIFFICULTY: Easy

TOOLS: A baking dish appropriate for a loaf

COOK TYPE: Oven

HEALTH: Corn bread–being whole grain and all–is actually a pretty nice side for a Southern or Southwestern meal. Just don’t get too carried away with the sugar.

EXPERIENCE: I rarely make cornbread without heating up a cast iron skillet, but I was tricked by the title of this recipe into thinking I was making corn pancakes. Now, I totally could of, but when I realized I could also shove the batter in a loaf pan and walk away, well…

Yeah, and I also didn’t have one of the main ingredients, which was corn. So, I substituted pumpkin, which is totally not a real substitution, but I thought I was on Chopped for a minute. (I’ve been watching entirely too much of that show lately). Miraculously, it worked.

In the end, this was a sweet, moist, and tasty corn bread which totally called for seconds.

NOTES:  You have two options here. Make the original bread, chock-full of lovely bits of browned corn, or make the pumpkin version. (Or mix both ideas together, if you’re that crazy. Actually, it wouldn’t be crazy at all.)

You could also make corn pancakes instead of a loaf of bread. Just use batter like pancake batter. And this would be an excellent idea.

***

  1. Preheat your oven to 350F. Butter a loaf pan.
  2. In a heavy-bottomed skillet, brown 1 cup sweet corn until nice and browned. (No oil necessary.) Set aside.
  3. In a mixing bowl, whisk together 1 cup corn meal, 1/2 up all purpose flour, 1/2 teaspoon salt, and 1/2 tablespoon baking powder. Add 4 tablespoons cold butter and–with your hands or a pastry cutter–work in butter until only some larger crumbs remain. Set aside.
  4. In a small mixing bowl, beat 1 egg. Whisk in 3/4 cup milk, 1 cup pumpkin puree, and 1/2 cup maple syrup. Stir in the corn.
  5. Stir the liquid mixture into the dry, just until incorporated. Pour batter into loaf pan and spread evenly.
  6. Bake for 45 minutes, beginning to check for done-ness at 1/2 hour. A toothpick will come out clean.

***

Serve with beans and greens, fried chicken, barbecue, chili… all sorts of Southern and Southwestern options.

*Recipe changed from the original.

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