Fire-Toasted Molasses-Pecan Corn Cakes

Name: Fire-Toasted Molasses-Pecan Corn Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 37 min
Yield: Makes 6 to 8 servings
Ingredients: 1½ teaspoons vanilla extract; ½ cup toasted chopped pecans (optional); 2 tablespoons molasses; 1 tablespoon sugar; 1 cup all-purpose flour; 1 cup yellow cornmeal (stone-ground is best); ½ teaspoon baking soda; 4 teaspoons baking powder; 1 cup (½ pint) heavy cream; Oil for coating grill grate; ¾ cup toasted chopped pecans (see Tip); ½ teaspoon ground allspice; ¾ cup buttermilk, at room temperature; 2 eggs, at room temperature; 1 teaspoon kosher salt; ¼ cup packed light brown sugar; ½ cup (1 stick) butter, melted; ¼ cup molasses (the darker the better)

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
40 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Continuing with our theme of toasted breads on the grill, we give you a sweet cornbread that’s a little closer to a cake than a bread. These corn cakes can be eaten warm out of the oven, but they taste even better when allowed to cool, toasted on the grill, and topped with molasses whipped cream and toasted pecans.

Ingredients

For the corn cakes

2 eggs, at room temperature
¾ cup buttermilk, at room temperature
¼ cup

Dessert
Vegetarian

Method

Directions

For the corn cakes: Preheat the oven to 400°F. Grease a 10-inch round cast-iron skillet or other 1½-quart baking dish.
Whisk the eggs, buttermilk, molasses, butter, brown sugar, and salt in a large bowl until blended. Scatter the b