Cornbread is one of the most delicious side dishes to eat with dinner. Maple bourbon cornbread is incredibly rich and sweet in flavor. Some people make it with maple syrup and a splash of bourbon, but I like to use Pappy’s Bourbon Maple Syrup for both the maple and the bourbon flavors.
Ingredients
Cornmeal: Essential ingredient for cornbread, you must have cornmeal.
All purpose flour: Just a bit of all purpose flour mixed in with the cornmeal.
Baking powder: Helps with leavening and rising.
Salt: Just a touch of salt to punch up the flavor and help with leavening.
Butter or margarine: Melted butter or margarine helps give the cornbread a nice buttery flavor.
Buttermilk: If you don’t have butter milk, just add about three tablespoons of vinegar to the bottom of a measuring cup and then pour your regular dairy milk, almond milk, or whatever kind of milk you have to the appropriate line on the measuring cup.
Pappy’s bourbon maple syrup: I like to use this so I don’t have to buy the bourbon and the maple syrup separately.
Maple Bourbon Cornbread
Add cornmeal, all-purpose flour, baking powder, and salt to a large bowl and whisk together with a fork.
In a separate bowl, combine eggs, melted butter, buttermilk, and bourbon maple syrup and whisk with a fork.
Preheat oven to 350 degrees. Get out a muffin tin and spray with cooking spray.
Fill the muffin tins about 3/4 full and then stick the muffin pan in the oven for 30 minutes and let it bake until the muffins are a nice, golden brown.
