Boozy Bourbon Cornbread

Boozy Bourbon Cornbread – a sweet, maple syrupy cornbread with a hint or two of bourbon and a rich bourbon maple glaze to top it off!

 

 

This is another dish that will definitely be on the Thanksgiving menu at my house. It’s actually super easy to make and super delicious!

 

 

One thing about living in the South, more specifically Georgia, you have to love cornbread. It’s just a rule.

 

No matter where you go, cornbread will either be a side option, bread of choice, and will always be served at the family cookout.

 

 

And cornbread can be eaten sweet, salty, with some butter on top, as a pancake, or just as plain cornbread. I’m not picky about how I like my cornbread, just as long as I get a couple of pieces.  

 

 

I got the idea for this sweet boozy cornbread when I was raiding my pantry and fridge for something to eat. And of course it’s Thanksgiving so why not make something that would go good with a Thanksgiving dinner?

 

 

And here we are, Boozy Bourbon Cornbread. Safe for people of all ages to eat because the liquor is cooked out.

 

 

Let’s get it started.

 

 

 

Boozy Bourbon Cornbread

 

For the boozy cornbread, you’ll need :

• 1 cup flour
•  A package of cornbread mix (I used the 8.5 oz Jiffy mix)
• 1 cup of sugar
• 1 tspn of baking powder
• 1/2 cup of milk
• 1 cup of melted butter
• 2 eggs
• 1/4 cup of bourbon
• 1/4 cup of maple syrup (drizzled on top of the batter)

For the  boozy glaze, you’ll need :

• 1/2 stick of butter
• 1 cup of brown sugar
• 2-3 tbsps of bourbon
• 1/4 cup of maple syrup

 

 

 

The first thing you’re going to want to do is preheat the oven to 400 degrees and grease a 9×13 baking dish. You can also use a preseasoned cast iron skillet.

I have done it both ways, just be sure to adjust baking time to ensure cornbread cooks completely. And check with a toothpick.

 

• To season a cast-iron skillet, you’ll need a high heat oil (vegetable, canola, etc) spread all over a clean and dry cast-iron skillet. Preheat the oven to 500 degree. Place a cookie sheet on the bottom rack and place the oiled skillet upside down on the top rack. Let cook for 10-20 minutes or until all of the excess oil has dripped onto the cookie sheet. Let cool before use.

 

 

In a large mixing bowl, whisk together the flour, cornbread muffin mix, sugar, and baking powder.

 

 

 

Next add in the melted butter, milk, eggs, and bourbon.

 

Pour the batter into the pre-seasoned cast-iron skillet or greased baking dish. Drizzle the maple syrup on top of the batter. You can spread the maple syrup out a little bit or just leave it as is.

 

 

 

Bake in a 400 degree oven for 35-40 minutes and the top is golden brown if in a cast iron skillet.

Bake for 25 minutes if in a 9×13 pan.

 

 

 

 

Let cool while making the boozy glaze.

 

 

For the boozy glaze, melt the butter, brown sugar, maple syrup and bourbon in a pan on low heat. Stir consistently for about 5 minutes, the sauce should bubble up a bit and be smooth and thick.

 

 

 

 

 

 

Pour on top of the Boozy Bourbon Cornbread and it’s ready to eat!

 

 

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