Molasses Cornbread With Pineapple Yellow Squash Recipes

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

BEST EVER SQUASH CASSEROLE

Steps:

• Prepare Jiffy Mix as directed, set aside to cool.
• Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
• Cook on medium low heat just until tender, remove from heat.
• Drain squash, reserve one cup of water for casserole.
• On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
• Add chicken bouillon cubes and garlic to onions, stir.
• Add drained squash and diced cheese, stir.
• Crumble corn bread in squash and pour the reserved cup of water and mix well.
• Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
• Cover casserole and place in a preheated oven at 350 degrees.
• Bake for 50- 60 minutes.
• Remove cover the last 20 minutes of baking time.

SQUASH CORNBREAD

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

GRANDMA'S MOLASSES CORNBREAD

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

GRILLED PINEAPPLE WITH MOLASSES

Steps:

• Preheat an outdoor grill or grill pan. Grill the pineapple slices until caramelized on both sides. Transfer pineapple slices to a cutting board. Punch out the cores with a 1 1/2-inch round cutter. Place a scoop of vanilla ice cream in the center of the pineapple slices, then drizzle some molasses and sprinkle cinnamon sugar, to taste. Serve immediately.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
• Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

CORNMEAL MOLASSES BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

MOLASSES CORN BREAD

Steps:

• Preheat oven to 400° F. and butter a 9-by-5-by-3 inch loaf pan.
• Into a large bowl sift together flour, baking powder, salt, and baking soda and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk, molasses, and egg until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles fine crumbs. Beat in milk mixture until just combined.
• Pour batter into pan and bake in middle of oven 35 minutes, or until a tester comes out clean. Cool corn bread in pan on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be made 2 days ahead and kept, wrapped in plastic wrap, in a cool, dry place.