How to make it

  • Pecan Cornbread
  • 3 1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 2 cups cornmeal
  • 1 cup light brown sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 4 eggs lightly beaten
  • 3 cups milk
  • 1/2 cups unsalted butter, melted
  • 2 1/2 tablespoons vegetable oil
  • Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
  • Pumpkin Ginger Crème Fraiche
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2 tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
  • 2/3 cup cooked pumpkin puree, fresh of canned
  • To taste salt and pepper
  • Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraiche over the lobster cakes.

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
    too good to be true bear,,, I know they are a 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    chezglenn ate it and said...
    Yo Bear!!!! I'm havin that this weekend!!! Sooooooo yummmy!! Excellent mix of flavours, I can almost taste it now. TNX
    Was this review helpful? Yes Flag
  • tinam 11 years ago
    OMG, 2 of my favorite things..pecans and lobster...what a find! Thanks for this's saved and will be tried for company this weekend!
    Was this review helpful? Yes Flag

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