Tag: thanksgiving recipe

Sweet Cornbread Muffins

Posted on by Mari Vasseur

These soft, tender, fluffy, sweet cornbread muffins are my favorite version of cornbread ever! No hate to the crumbly, savory cornbread that some people prefer. I like that too! Coincidentally, the latter has fans who leave the most heated comments on my cornbread posts. Maybe their cornbread is making them cranky. This cornbread recipe is delightful and would cheer up anyone, especially when it’s served warm and slathered with butter and honey. Positively divine.

I used a square muffin pan because it makes the muffins look absolutely adorable. The pan is also known as a brownie pan. The pan details are in the recipe notes. Feel fee to use a standard round muffin pan instead.

Sweet Cornbread Muffins

Soft, tender, fluffy, sweet cornbread muffins
Print Recipe
Servings 12 square muffins

Ingredients
  

  • 2 ½ cups (11 1/4 oz or 319g) all purpose flour, sifted
  • 1 â…“ cups (9 3/8 oz or 266g) sugar
  • ½ cup (2 1/2 oz 71g) cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 1 ½ cups (12 oz or 355ml) sour cream
  • ½ cup (4 oz or 118ml) vegetable oil or neutral oil of your choice
  • ¼ cup (2 oz 57g) unsalted butter, melted and cooled to room temperature

Instructions
 

  • Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
  • In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  • In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
  • Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
  • Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
  • Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
  • Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.

Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online.  If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.
If you're using a dark colored pan, reduce your oven temperature to 325ºF
Keyword cornbread, muffins

Maple Pecan Brownies

Posted on by Mari Vasseur
maple pecan brownies

Pecan pie was my mom’s favorite, but she didn’t bake pies, so I always used to bake her one for Thanksgiving. One year, I made a chocolate version. It was delicious, but let’s just say it wasn’t user friendly. It was gooey and hard to serve. Over the years, it eventually morphed into these Maple Pecan Brownies. The brownie version is still delicious, rich and gooey with toasty pecans, but much more user friendly.

Enjoying Maple Pecan Brownies with a glass of milk or a cup of coffee is a must. Thinking of it brings back memories. I can practically smell my dad brewing the coffee to go with these brownies.

Maple Pecan Brownies

Rich, gooey brownies topped with pecan pie filling
Print Recipe
Course Dessert
Servings 16 brownies

Ingredients
  

Brownies

  • ¾ cup (6 ounces) unsalted butter, melted
  • 1 cup (7 ounces) granulated sugar
  • ¾ cup (5 1/4 ounces) brown sugar
  • 3 large eggs
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • ¾ cup (2 1/4 ounces) unsweetened cocoa powder, sifted preferably Dutch process cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (5 5/8 ounces) flour

Pecan Topping

  • ¼ cup pure maple syrup
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • ½ cup (3 1/2 ounces) brown sugar
  • 1 large egg
  • 1 teaspoon maple extract
  • ¼ teaspoon salt
  • 2 cups (7 ounces) pecan halves or pieces

Instructions
 

Brownies

  • Preheat oven to 350ºF. Line a 9-inch square baking pan with parchment paper, overlapping the sides an inch or two. Spray parchment paper with nonstick cooking spray.
  • In a large bowl, stir together melted butter, granulated sugar and brown sugar until well combined.
  • Mix in eggs and vanilla, one at a time, until well combined.
  • Mix in cocoa powder, baking soda and salt until well combined.
  • Stir in flour just until combined.
  • Spread batter into prepared baking pan. Bake just until top is set, about 25 minutes.
  • Meanwhile, prepare pecan topping.
  • When brownie top is set, remove from oven. Gently pour pecan topping around the outer perimeter of brownies, to avoid making brownies sink in the middle. Evenly distribute the pecan topping over the top gently with a spoon.
  • Return the brownies to the oven and continue baking until the topping is set, about 20-25 minutes. Brownies will stop jiggling and topping will look deep golden brown. Toothpick inserted inside will have a few moist crumbs on it. (If your topping starts to brown too much on the edges before the inside is done, apply aluminum foil around the edges as you would with a pie.)
  • Remove from oven and cool completely before cutting, about 2- 2 1/2 hours.
  • Cut into squares, wiping knife between cuts.

Pecan Topping

  • In a medium bowl, stir together maple syrup, butter, brown sugar, egg, maple extract and salt until well combined.
  • Stir in pecans until well coated with maple syrup mixture.
  • Set aside until brownies are partially baked.
Keyword brownies, chocolate, maple pecan