Butter Pecan Cornbread Recipe!
Ready to take your cornbread game to the next level? 🧈✨ This Butter Pecan Cornbread is cozy, sweet, and oh-so-irresistible! Perfect for fall gatherings or a cozy night in. 🍂💛 #ButterPecanCornbread #FallBaking
Butter Pecan Cornbread
Ingredients:
• 1 cup (120g) all-purpose flour
• 1 cup (120g) cornmeal
• ⅓ cup (67g) granulated sugar
• ⅓ cup (67g) brown sugar
• 2 teaspoons (8g) baking powder
• 1 teaspoon (5g) kosher salt
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• ½ cup (120ml) buttermilk
• ½ cup (120ml) butter pecan creamer
• 4 tablespoons (56g) butter, melted
• 4 tablespoons (60ml) oil
• 1 cup (120g) pecan pieces
• ¼ cup (43g) toffee bits (optional)
• 10 shortbread cookies, crushed
• 2 tablespoons (16g) cookie-style pecans for topping
Instructions:
1 Preheat the oven to 375°F (190°C). Grease a 9x9-inch baking pan or line with parchment paper.
2 In a large bowl, mix flour, cornmeal, granulated sugar, brown sugar, baking powder, and salt.
3 In a separate bowl, whisk together the egg, vanilla extract, buttermilk, butter pecan creamer, melted butter, and oil until smooth.
4 Pour the wet ingredients into the dry ingredients, stirring until just combined.
5 Gently fold in the pecan pieces, toffee bits and crushed shortbread cookies.
6 Pour the batter into the prepared baking pan and sprinkle the cookie-style pecans on top.
7 Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before slicing. Enjoy this cornbread warm or at room temperature!
Brown Sugar Bourbon Glaze
Ingredients:
• 3 tablespoons (42g) butter
• Pinch of salt
• 3 tablespoons (45ml) bourbon
• 2 tablespoons (24g) brown sugar
• 1 tablespoon (15ml) honey
Instructions:
1 In a small saucepan, melt the butter over medium heat.
2 Stir in the salt, bourbon, brown sugar, and honey.
3 Continue cooking, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 3-4 minutes.
4 Remove from heat and let cool slightly before using.
This glaze is perfect for drizzling over grilled meats, roasted vegetables, or even desserts like cakes and ice cream!
Whipped Pecan Praline Butter
Ingredients:
- 1 cup (226g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- ⅓ cup (80ml) honey
- 2 tablespoons (30ml) maple syrup
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (1g) cinnamon
- ⅛ teaspoon (0.5g) salt
- ¼ cup (30g) pecan cookie pieces
Instructions:
1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add powdered sugar, honey, and maple syrup, beating until fluffy and fully combined.
3. Mix in vanilla extract, cinnamon, and salt.
4. Gently fold in the pecan cookie pieces until evenly distributed.
5. Transfer to a serving bowl or storage container and refrigerate for 1 hour to set.
Enjoy this butter spread on warm toast, pancakes, or waffles!
I absolutely adore this Butter Pecan Cornbread recipe! It's quickly become a staple in my kitchen, especially when I want something comforting and a little bit special. If you're new to making cornbread or just want to perfect your bake, here are a few extra tips I've picked up along the way to ensure your Butter Pecan Cornbread turns out moist and delicious every single time. First off, don't overmix! This is crucial for tender cornbread. Once your wet ingredients are combined with the dry, stir just until everything is incorporated. Lumps are okay – overmixing develops gluten, which can lead to a tough, dry cornbread. Also, make sure your ingredients are at room temperature, especially the egg and buttermilk. This helps everything combine smoothly and bakes more evenly. Now, about those unique ingredients! The butter pecan creamer adds an incredible depth of flavor that really makes this cornbread stand out. But what if you don't have it? You can substitute it with an equal amount of regular milk or buttermilk, and perhaps add an extra 1/2 teaspoon of pecan extract if you have it, or just increase the vanilla. For buttermilk, if you're out, simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk to make 1/2 cup. Let it sit for 5 minutes, and voilà, homemade buttermilk! The Brown Sugar Bourbon Glaze and the Whipped Pecan Praline Butter are truly what elevate this recipe to another level. While the cornbread is fantastic on its own, drizzling it with that warm, boozy glaze adds a wonderful sweet and slightly smoky note. And the Whipped Pecan Praline Butter? Oh my goodness, it's heavenly! The honey and maple syrup in it create that perfect 'honey butter' richness that pairs so beautifully with the sweet pecan flavors of the cornbread. I love spreading it on a warm slice – it just melts right in. If you're aiming for that 'honey butter pecan cornbread' experience, definitely don't skip the whipped butter! This Butter Pecan Cornbread isn't just for dessert. It's surprisingly versatile! It makes an amazing side dish for a hearty chili or a comforting stew, and it’s an absolute showstopper at holiday gatherings like Thanksgiving. Imagine serving this warm, fragrant cornbread with your holiday feast – it's always a crowd-pleaser. You can even make it ahead of time. Once baked and cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 2-3 days, or freeze it for longer storage. Just warm it up gently before serving for that freshly baked taste. Give this recipe a try, and I promise your Butter Pecan Cornbread game will never be the same! It's a sweet, cozy, and utterly irresistible treat.
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