Maker’s Mark Bourbon Cornbread – American Whiskey News

Lee Anne Wong- Chef and Maker’s Mark® Cookbook Editor

Bourbon Cornbread

1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons Maker’s Mark® Bourbon
1½ cups whole milk
4 eggs
½ cup vegetable oil

1 cup sweet corn kernels, pulsed in a food processor

1. Preheat the oven to 400F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the Maker’s Mark® Bourbon, milk, eggs, oil, and shredded corn. Add the wet mixture to the dry ingredients. Stir until well combined.
3. Pour the batter into a greased pan (loaf or cake pan). Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool before using.

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