Respectfully submitted by League member Liz Bornwasser
In the spirit of the recent bitter cold and nasty weather we have been experiencing lately, this week’s blog entry is dedicated to baking comfort food–perfect recipes for staying in. I made these dishes for my family’s Thanksgiving dinner, and they were a hit! Next time you are stuck inside, or looking for a good dish for entertaining, I strongly encourage you to make deSha’s Corn Bread and the Pumpkin Brownies from Bluegrass Gatherings!
deSha’s Corn Bread
3 cups self-rising cornmeal
1/3 cup sugar
3/4 cup vegetable oil
3 cups sour cream
2 2/3 cup cream-style corn
1 1/4 cups (2 1/2 sticks) butter, softened
1/2 cup honey
Combine the cornmeal, sugar, eggs, oil, sour cream, and corn in a bowl and mix well. Pour into a nonstick 9×13-inch baking pan. Bake in a preheated 350-degree oven for 30 minutes. Remove to a wire rack to cool. Combine the butter and honey in a bowl and mix well. Serve the corn bread with the honey butter on the side.
Note: Recipe compliments of deSha’s
Liz’s Tips: 2 2/3 cups cream-style corn translates to 2 cans. If you only bake the bread for 30 minutes, the middle remains soupy. Plan to bake it 45-60 minutes for the desired consistency. Also, you may purchase honey butter from the grocery instead of making your own.
Pumpkin Brownies with Ice Cream and Caramel
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 (heaping) teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup coarsely chopped pecans
2 ounces cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla extract
Caramel Sauce (page 141)
Vanilla ice cream or frozen yogurt
Mix the flour, baking powder, salt, cinnamon, ginger and cloves together. Beat the butter in a mixing bowl until light and fluffy. Beat in the brown sugar gradually and beat for 2 minutes. Beat in the egg and 1 teaspoon vanilla. Beat in the dry ingredients until well combined. Beat in the pumpkin. Stir in the pecans.
Spread the batter in a buttered and floured 8×8-inch baking dish. Beat the cream cheese, granulated sugar, egg yolk, cream, and 1/2 teaspoon in a bowl. Dollop the cream cheese mixture over the batter. Swirl through the batter gently with a knife to create a marbled effect. Bake in a preheated 350-degree oven for 35 to 40 minutes or until the top is firm and a wooden pick inserted in the center comes out clean.
Warm the Caramel Sauce in a saucepan over low heat. Cut the warm brownies into squares and place on serving plates. Top the brownies with a scoop of ice cream and drizzle with warm Caramel Sauce.
Note: You may purchase caramel sauce rather than making it. The brownies can be made one day ahead. Keep covered with foil at room temperature. Warm the brownies in a preheated 350-degree oven for 15 minutes before cutting and serving.
Liz’s Tips: I was out of cloves, so I used allspice, which has cloves in it. Everyone raved about the brownies and could not tell anything was missing. Pumpkin Pie Spice would work well too. Other substitutes for the nuts are cinnamon chips, raisins, or dried cranberries.
To purchase Bluegrass Gatherings or another JLL cookbook or to inquire about membership, contact a League member or visit http://www.juniorleaguelouisville.org.