Directions:

1. In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
2. To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
3. In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
4. Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.

The post Slow Cooker Bourbon Maple BBQ Beans first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/slow-cooker-bourbon-maple-bbq-beans/feed/ 0 https://static.camelliabrand.com/recipes/buttermilk-cornbread-in-cast-iron-skillet/ https://static.camelliabrand.com/recipes/buttermilk-cornbread-in-cast-iron-skillet/#comments Mon, 23 May 2016 21:29:59 +0000 http://www.camelliabrand.com/?post_type=recipes&p=28936 Ingredients: , fine or medium-coarse grind             , preferably Bulgarian-style large eggs thinly sliced scallions, green read more ...

The post Buttermilk Cornbread in Cast Iron Skillet first appeared on Camellia Brand.]]>

Ingredients:

• 1 1/2 cups yellow cornmeal, fine or medium-coarse grind
• 1 cup all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/3 cup maple syrup, honey or agave syrup
• 2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
• 3 large eggs
• 1/3 cup thinly sliced scallions, green parts only (optional)

Directions:

1. Preheat oven to 375 degrees.
2. In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
3. Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
4. Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
5. Scrape batter into skillet. Bake until the top is golden brown and an inserted toothpick emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Note: Taking the few extra moments to brown the butter lends an extra depth and complexity that is cut through by the tangy buttermilk, making this cornbread exceptional for breakfast and as a side for dinner. Feel free to add a bit more maple, honey, or agave (or skip it altogether) to suit your taste.

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