Nothing says southern barbecue like cornbread. But when your plate is full of delicious ribs and other barbecue favourites, who has room to spare for cornbread? I know, I know, thats why you have two hands, silly! (I am sure that you’re using different words than silly, but let’s be professional here.) Well, I am personally one for:
A.) Filling my plate with as much delicious barbecue as I can, those carbs can take a back seat, and
B.) Wonderful desserts after a filling savoury dinner.
So you can see why THIS cornbread can wait until after the main event. Even if it is an event all of its own.
Preheat grill or oven to 375°F
In a bowl, combine the ½ cup butter, eggs, cream-style corn, and sour cream, and mix well.
In a large bowl, combine flour, cornmeal, the ¾ cup granulated sugar, baking powder, and salt and mix well.
Add the liquid ingredients to the dry and gently fold them together with a rubber spatula, just enough to blend. There may be a few dry streaks, but don’t overmix.
Bake in the preheated oven for 40 to 45 minutes for the cake pan and 25 to 30 minutes for muffins, or until a wooden skewer inserted into the centre comes out clean.
If not using right away, allow to cool completely before wrapping well with plastic wrap.
Note: At this point, the cornbread can be frozen for up to 3 weeks.
Bourbon Pecan Caramel Sauce
In a heavy saucepan, heat the 1 cup granulated sugar, 1 cup demerara sugar, table cream,and softened butter over medium-high heat. Cook, stirring constantly, to dissolve the sugars and thicken slightly, about 8 to 10 minutes.
Carefully stir in the bourbon (it may flame for a few seconds), then the nuts. Let stand for at least 10 minutes. Note: The sauce will keep, covered and refrigerated, for 7 to 10 days.
Preheat grill to medium 350°F, and brush with oil. Whisk the cinnamon and nutmeg into the ½ cup melted butter with a fork.
Leaving the peel on the bananas, slice in half lengthwise and brush the cut side with the cinnamon butter. Grill, cut side down first, on preheated grill until lightly browned, about 2 minutes. Turn and grill until bananas begin to pull away from peel, about 3 to 4 minutes. Do not overgrill and turn the bananas to mush.
Split a piece of the corn bread or a muffin in half horizontally. Set the bottom on a plate. Lay some banana slices across the bread and drizzle with the Bourbon Pecan Caramel Sauce. Top with a dollop of whipped cream and set on the top piece of bread at an angle. Top with another banana slice and drizzle with more sauce. Finish with a little more whipped cream and a mint leaf, if desired.
This recipe is a great ending to a barbecue. Or on its own as a treat. Not to mention the sauce is fantastic for over ice cream, on waffles, or just about anywhere else you can think of. You can also put any fruit that you want with this recipe, not just bananas. So the next time you’re in the mood to celebrate barbecue with some quasi-traditional eats, give this recipe a try.