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maple praline corn bread baskets

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created these mini corn bread baskets to go with my collard greens and smoked neck bones. I wanted to serve the greens similar to the way mama served them when I was a kid. She would crumble her corn Bread in with the greens & then serve chopped onions and tomatoes in a vinegar dressing with them. IT'S A SOUTHERN THING. This is what I was trying to create when I made this recipe. A recipe reminiscent of years gone by. When the entire dish came together, it really reminded me of my youth. When times were different and life was so simple. It was a wonderful trip back in time. I LOVED IT

►
(1 rating)
yield serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For maple praline corn bread baskets

  • 1 c
    self rising corn meal (i used yellow)
  • 1 c
    self rising flour
  • 2 lg
    eggs room temperature
  • 1 1/2 c
    buttermilk
  • 1/2 c
    maple praline syrup
  • 1 tsp
    baking soda
  • 2 tsp
    maple flavoring
  • 1/3 c
    canola oil
  • non stick cooking spray

How To Make maple praline corn bread baskets

  • 1
    Because we were so poor growing up, my mama always found economical ways to fill us up, bread was always a staple at every meal, as in the Beans and corn Bread or peas or beans & corn Bread. Biscuits for breakfast. We would pour the liquid over the corn bread and let it soak in and then add the chopped onions peppers or what ever vegetable mama used over the cooked vegetables. This is what the pan looked like that I made the corn Bread baskets in. It is called Short cake Basket pan. It would also be great for short cakes or Chili. I ordered it from Amazon.
  • 2
    Some of the ingredients used for the recipe.
  • 3
    Add all ingredients to a medium size bowl, & beat together till blended. Additional ingredients. Preheat oven to 425 degrees F.
  • 4
    Spray pan with non stick cooking spray.
  • 5
    Fill basket pan with corn bread mixture leaving about half inch from top.
  • 6
    Bake in preheated 425 degree F. oven for 20 minutes, till golden brown. Then remove from oven and let sit for 10 minutes then invert onto plate or platter. Corn Bread did not form a crown, which worked out great.
  • 7
    FILL AS DESIRED. This is what I filled the baskets with my collard greens and Tomatoes onions and peppers in Vinaigrette Dressing. I have already posted the vinaigrette dressing recipe, all the others will be posted soon as well, including the French Onion-Irish Stout Chuck Roast. You could fill the corn Bread baskets with chili, and top with shredded cheese, sour cream and chopped green onions, or do a dessert instead. Many possibilities.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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