Easy Eggnog Cornbread Recipe
For those who enjoy both eggnog and cornbread, this holiday treat offers the best of both worlds, as you can make Eggnog Cornbread from scratch with this recipe.
Equipment
- 1 Whisk
- 1 Plastic Spatula
- 2 Large Mixing Bowls
- Oil / Butter / Cooking Spray (to grease pan / skillet)
- 1 10" - 12" Cast Iron Skillet
- Measuring Cups/Spoons
Ingredients
- 1 Cup All-Purpose Flour
- 1 Cup White Cornmeal
- 3/4 Cup Whole Milk
- 3/4 Cup Eggnog
- 1/2 Cup Melted Unsalted Butter
- 1/3 Cup White Granulated Sugar
- 1 TBSP Baking Powder
- 1 Extra Large Eggs
- 1 TSP Ground Cinnamon
- 1/2 TSP Nutmeg
- 1/2 TSP Cloves
- 1/2 TSP Iodized Salt
- 1 TSP Rum Extract (optional)
Instructions
- Generously grease cast iron skillet and place in oven
- Preheat oven to 350*F and warm skillet while it preheats.
- In large mixing bowl, combine dry ingredients (Flour, Cornmeal, Spices, Salt, Baking Powder and Sugar) and whisk until combined.
- Add wet ingredients (Whole Milk, Eggnog, Butter, Egg and optional Rum Extract) to bowl with dry ingredients and mix until just combined. Be careful not to overmix batter.
- Once oven has finished preheating, remove cast iron skillet and immediately add batter to hot skillet.
- Spread batter around in cast iron skillet until it forms one even layer
- Place cast iron skillet with Cornbread batter in oven for 25-30 minutes***
- Remove Cornbread from oven and allow to cool for 15-30 minutes before cutting and serving.
Notes
***This recipe was tested using an electric range. Exact cook times may vary slightly if using a gas range.
Disclaimer