1 cup butter
1¾ cups corn flour
1/3 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 egg
1 cup water
1 (8 ounce) package cream cheese, softened
1 cup milk
1 cup chopped pecans
1 cup packed brown sugar
2 cloves garlic, minced
1 cup confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Bring a large pot of water to a boil. Place cornbread in boiling water. Boil 8 hours, or until almost all of the water has evaporated. Drain, cool, and cut into 1/2 inch slices.
In a large bowl, cream together butter, corn flour, 2 cups sugar, baking soda, baking powder, salt, egg, 1 egg, water, cream cheese, 1 cup milk, pecans, brown sugar, garlic, and confectioners' sugar until smooth. Stir cornbread slices into cream cheese mixture until well blended.
Pour brown sugar mixture into prepared pan. Stir constantly until cheese is melted. Spread cream cheese mixture over brown sugar mixture.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
I used a butter recipe I already had and it turned out just fine. I also substituted green part of the banana for white. It took a lot longer than stated to assemble the mound, there were also tiny heads inside the cookies that I had to stuff with whatever was handy (crushed corn, hearts, anything). Overall it took about 30 min and I used about 1/2 cup of brown sugar. Not a cookie to be messed with and the color is really nice.
Wasn't that bad, though I did tweak it a little. I used a cookie dough scoop and chilled about a 1/2 cup of brownie mix in the refrigerator. Once it was cold, I formed the dough into balls and dropped it in the refrigerator, turning it over, before forming the remainder of the bars. I also cut the coconut in half, to expose the coconut and make the bars more visually appealing.
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