November 3rd, 2009 by Richard Julien
Skillet baked Rickards Dark corn and molasses bread with whipped maple butter
Tasting notes: a classic quick bread with corn and bittersweet molasses are a great yin and yang that will bring out the earthy notes of the Dark. The sweetness from the corn will be a pleasant contrast to the hops in the brew.
For the Bread:
1 cup of cornmeal
1 cup of APF
1.5 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups fresh corn kernels
2 large eggs
3 tbsp molasses
1 &1/3 cup Rickards Dark
3 tbsp melted unsalted butter
Method:
- Position rack in the middle of the oven and pre heat to 425F
- Butter an 8 inch cast iron frying pan
- In a bowl whisk together the dry ingredients
- In a separate bowl crack the eggs and whisk in the Rickards Dark. Add the molasses, and melted butter. Whisk until evenly blended
- Add dry ingredients and fold together until evenly moistened.
- Bake for approx 20-25 minutes or until a toothpick inserted into the center comes clean.
- Serve Warm with the Maple butter and a cold pint of distinction-Rickards Dark
For the butter
½ cup salted butter – room temperature
1 tbsp brown sugar
1 tbsp maple syrup
Method:
Whip all ingredients together until light and well blended