Try this Corn Bread with sweet tea icecream recipe, or contribute your own.
Suggest a better descriptionFor the cornbread:
1. Preheat the oven to 350°F. Butter an 8 inch baking pan.
2. In a bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until lightened 3 to 4 minutes. Add the vanilla. Add eggs one at a time, beating well and scraping down the sides of the bowl with a rubber spatula after each addition.
3. In a small bowl whisk the flour, cornmeal, salt, and baking powder together until combined. With the mixer on low speed, add half the flour mixture to the creamed butter and mix until combined. Add the butter milk and mix again. Scrape down the bowl, then add the remaining flour mixture and mix on low until just incorporated.
4. Spread the batter evenly in the prepared pan. Bake until the cornbread is beginning to turn golden, the top is firm to the touch, and a toothpick inserted in the center comes out clean 20 to 25 minutes. Let cool for at least 10 minutes.
5. Cut the corn bread and serve warm with ice cream on the side.
For the ice cream:
1. Pour the tea into a small sauce pan and bring to a simmer over medium heat. Cook until reduced by half. Remove from the heat and set aside.
2. In a medium sauce pan warm the milk, cream, and vanilla seeds and pod over medium low heat until very hot but not boiling. Meanwhile in a medium bowl whisk the yolks and sugar together until combined, whisking constantly, gradually pour the hot milk into the egg yolks. Pour the mixture back into the sauce pan, return to medium low heat, and stir constantly with a wooden spoon until it is sticking and coats the back of the spoon 6 to 8 minutes. Remove from the heat.
3. Pour the reduced sweet tea into the milk mixture and stir well. Strain mixture through a fine mesh strainer into a medium bowl. Set the bowl in aslightly larger bowl filled with ice water, and stir occasionally until ice cream base is cold.
4. Freeze the ice cream in your ice cream maker following instructions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1297 | ||
Calories from Fat: 899 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.9g | 133 % | |
Saturated Fat 41.8g | 209 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 3567.5mg | 1098 % | |
Sodium 11956.8mg | 412 % | |
Potassium 512.2mg | 13 % | |
Total Carbohydrate 47.3g | 14 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 44.9g | ||
Protein 53.3g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1297
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