Cornbread with whole corn, chili's and topped with Whiskey Oak Smoked Sugar. Smokin' Honey Butter tops it off!!
Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins
0.50cupCornmeal
0.67cupFlour (all-purpose)
3tbspWhite Sugar
1tbspBaking Powder
0.50tspSalt
1Egg
0.33cupMilk (or buttermilk)
811Can Sweet Corn (or Mexican Corn w/red peppers)
4Can Diced Fire Roasted Mild Green Chilis
2tbspButter
2tbspWhiskey Oak Smoked Sugar
1
Heat oven to 400 degrees
2
Combine Cornmeal, flour, white sugar, salt, and baking powder
3
Beat together egg and milk and slowly mix into dry mix until well mixed yet slightly lumpy
4
Gently fold corn and peppers into cornbread batter until combined
5
Pre-heat 8" cast iron skillet for at least 5 minutes in hot oven then and carefully add butter and let heat until melted and bubbly
6
Once butter melts pour batter into hot skillet and generously sprinkle the Whiskey Oak Smoked Sugar all over the top
7
Bake for 18-25 minutes or until golden brown (If a toothpick comes out clean it is done) then remove from oven and let rest 10 minutes
Whiskey Oak Smokin' Honey Butter
9
1 Stick (1/2 C) Butter + 1/4 C Honey + 1 Tbsp Whiskey Oak Smoked Sugar
10
Let butter sit on counter at room temperature to soften (or microwave for 10 seconds). Beat or whisk butter until creamy and slowly add in honey. Mix until smooth and velvety. Lastly gently fold in Whiskey Oak Smoked Sugar for a taste/texture delight. Serve on top of warm cornbread or freshly baked biscuits.
In a rush??? Just use packaged cornbread mix and add in the whole corn, chilis, and of course top off with Whiskey Oak Smoked Sugar!
Ingredients
0.50cupCornmeal
0.67cupFlour (all-purpose)
3tbspWhite Sugar
1tbspBaking Powder
0.50tspSalt
1Egg
0.33cupMilk (or buttermilk)
811Can Sweet Corn (or Mexican Corn w/red peppers)
4Can Diced Fire Roasted Mild Green Chilis
2tbspButter
2tbspWhiskey Oak Smoked Sugar
Directions
1
Heat oven to 400 degrees
2
Combine Cornmeal, flour, white sugar, salt, and baking powder
3
Beat together egg and milk and slowly mix into dry mix until well mixed yet slightly lumpy
4
Gently fold corn and peppers into cornbread batter until combined
5
Pre-heat 8" cast iron skillet for at least 5 minutes in hot oven then and carefully add butter and let heat until melted and bubbly
6
Once butter melts pour batter into hot skillet and generously sprinkle the Whiskey Oak Smoked Sugar all over the top
7
Bake for 18-25 minutes or until golden brown (If a toothpick comes out clean it is done) then remove from oven and let rest 10 minutes
Whiskey Oak Smokin' Honey Butter
9
1 Stick (1/2 C) Butter + 1/4 C Honey + 1 Tbsp Whiskey Oak Smoked Sugar
10
Let butter sit on counter at room temperature to soften (or microwave for 10 seconds). Beat or whisk butter until creamy and slowly add in honey. Mix until smooth and velvety. Lastly gently fold in Whiskey Oak Smoked Sugar for a taste/texture delight. Serve on top of warm cornbread or freshly baked biscuits.
