How To make Berry Pecan Cornbread

Buttermilk Cornbread Recipe - The Scran Line

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Recipe

Buttermilk Cornbread
120g - 1 1/2 cups cornmeal
150g - 1 cup all-purpose flour
50g - 1/4 cup sugar
4 tsp baking powder
1 tsp salt
500ml - 2 cups buttermilk
65g - 1/4 cup creamed corn
1 large egg
6 tbsp unsalted butter, melted and divided

Instructions:
Preheat your oven to 425°F / 220°C. Place a cast iron skillet or regular oven safe non-stick pan in the oven to pre-heat. See notes.

Add the cornmeal, flour, sugar, baking powder and salt into a large mixing bowl. Use a whisk to combine.

Add the buttermilk, creamed corn and egg to a medium sized mixing bowl and whisk to combine. Add the we ingredients to the dry ingredients and mix using a spatula or wooden spoon until well combined. Add half the butter to the mixture and stir in.

Take the hot skillet out of the oven. Add the remaining butter (it will splatter so be careful) and then pour the batter into the skillet. Place in the oven and bake for 25-30 minutes. Allow to cool for 10 minutes and then take out of the skillet by turning upside down on a cooling rack. Slice up and serve with butter or honey.

Notes
Cornbread is best served the day it’s made but will in an airtight container for up to three days. Warm up in the oven before serving.

Wheat Berry and Pecan Bread (dry yeast) SD 480p

Wheat Berry and Pecan Bread (dry yeast)

2 8x4 inch loaves

¼ cup wheat berries
2 cup water
1 tablespoon active dry yeast
Pinch of sugar
1 ½ cups warm water
3 tablespoon honey
2 tablespoon oil or insulted butter melted
2 teaspoon salt
¾ cup pecan chopped
¾ cup whole-wheat flour
3 to 3 ½ cup unbleached all purpose or bread flour

Soak and cook wheat berries till tender
Add all the ingredients in bowl and mix it well
Knead by hand 10-15 min to form gluten
Let it rise in room temperature till double in size
Shape the dough and let it rise in room temperature for about 40 minutes
Turn on the oven to 375 F degree 30-40 minutes prior to bake
Bake 35-40 minutes
Cool and enjoy

Homemade Wild berry Cornbread

New Orleans native Charlie Andrews demonstrates on how to make Homemade wild berry cornbread. It has blueberries and black berries in it. This recipe calls for 8 to 10 servings and it is absolutely delicious. Hope you all will give this recipe a try.

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OLD SCHOOL MIXED BERRY COBBLER(BLUEBERRIES,BLACKBERRIES,STRAWBERRIES,RASPBERRIES)

This a very simple and easy recipe using multiple types of berries at once

OLD SCHOOL MIXED BERRY COBBLER recipe:
Ingredients:
3 cups of fresh OR frozen mixed berries
1 cup granulated sugar
4 oz butter
1 tablespoons cinnamon
1 tablespoons vanilla
2 cups pineapple juice or apple juice (juice preserves the natural fruit flavor)
2 tablespoons cornstarch
Directions:
Combine all ingredients(except cornstarch) in a boiler and bring to a boil
Add cornstarch ( slurry)
To pot and cook until thicken
Pour into baking dish with raw bottom pie dough
Add top crust and brush with melted butter and cinnamon sugar
Cook in 350 degree oven for 45 minutes or until golden brown

ENJOY WITH ICE CREAM


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Old School PECAN PIE - So GOOD!

Tried and true classic pecan pie recipe; perfectly sweet gooey filling, crunchy candied pecans, and the best buttery homemade pie crust ever.
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CHAPTERS
00:00:00 - Toasting Pecans
00:00:22 - Making Crispy Pecans
00:00:42 - Whisking the dry ingredients
00:01:03 - Adding Corn Syrup to the Mixture
00:01:21 - Adding Vanilla Extract to the Recipe
00:01:37 - Mixing the Eggs
00:01:56 - Adding the Filling and Mixing it in
00:02:17 - Baking the Pecan Pie
00:02:43 - The Pecan Pie Experience
00:03:03 - Watch More

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Cooking up Southern charm, one recipe at a time.

My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.

This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!

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Pecan Pie Muffin - Everyday Food with Sarah Carey

Watch Sarah Carey create a tasty Pecan Pie Muffin recipe that has all the flavors of a classic pecan pie. It’s the ideal sweet treat to indulge in any time of the day.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.