Irresistible Boozy Bourbon Cornbread: Your New Favorite Sweet & Syrupy Treat

Prepare to elevate your dessert and side dish game with a recipe that beautifully marries rustic comfort with sophisticated indulgence: Boozy Bourbon Cornbread. Imagine a moist, tender cornbread, subtly sweet and infused with the warm, caramelly notes of bourbon, all crowned with an unbelievably rich, glistening bourbon maple glaze. This isn’t just cornbread; it’s a culinary experience designed to delight, especially during festive occasions like Thanksgiving, but truly, it’s perfect any time you crave something extraordinary.

This recipe might sound fancy, but trust us, it’s surprisingly straightforward to prepare. The magic lies in the harmonious blend of simple ingredients that come together to create a profoundly satisfying dish. From the initial mixing of the batter to the final drizzle of the luxurious glaze, each step is a joy, promising a reward that’s as delicious as it is impressive. Get ready to bake a loaf that will undoubtedly become a treasured addition to your recipe collection!

The Southern Love Affair with Cornbread

In the Southern United States, cornbread isn’t just a bread; it’s an institution. Living in Georgia, for instance, you quickly learn that a love for cornbread isn’t just a preference—it’s practically a way of life! No matter where you dine, from a bustling family reunion cookout to a cozy restaurant, you’re almost guaranteed to find cornbread gracing the table, often as a beloved side dish or the bread of choice.

What makes cornbread so enduringly popular is its incredible versatility. It can be a savory companion to a hearty bowl of chili, a sweet treat drizzled with honey, or a simple, buttery slice enjoyed on its own. It’s truly a blank canvas for a myriad of flavors. Whether you prefer it sweet, salty, slathered with butter, crumbled into a glass of milk like a pancake, or simply plain, cornbread holds a special place in the hearts and homes of many. And truthfully, I’m not particular about how my cornbread comes, as long as I get to enjoy a generous piece (or two)! This particular Boozy Bourbon Cornbread recipe ventures into the sweeter, more decadent side, offering a delightful twist on a classic.

The Inspiration Behind This Sweet, Boozy Delight

The inspiration for this sweet and boozy cornbread struck during a typical kitchen raid – rummaging through my pantry and fridge for something satisfying to eat. With Thanksgiving just around the corner, the thought naturally turned to creating something truly special for the holiday table. Something comforting yet celebratory, a dish that would complement the traditional feast while also standing out as a unique treat.

And so, the concept of Boozy Bourbon Cornbread was born. It’s designed to bring warmth and a touch of festive cheer to any gathering. One important note for those concerned about the “boozy” part: the alcohol from the bourbon cooks out during the baking process, leaving behind only its rich, complex flavor. This means the finished cornbread is perfectly safe and enjoyable for people of all ages, making it an ideal addition to your family’s holiday menu!

Crafting Your Boozy Bourbon Cornbread: Ingredients Explained

Let’s dive into the core components that make this cornbread so utterly delicious. Each ingredient plays a crucial role in achieving that perfect sweet, moist, and flavorful result.

For the Boozy Cornbread, you’ll need:

• 1 cup All-Purpose Flour: Provides structure to the cornbread, ensuring it holds together beautifully.
• 1 package Cornbread Mix (8.5 oz Jiffy mix recommended): This is your secret weapon for an incredibly easy and consistently delicious cornbread. While Jiffy is a classic choice for its fine texture and balanced sweetness, feel free to use your favorite brand. If you prefer a more from-scratch approach, you can substitute with 1 cup of fine yellow cornmeal and adjust other dry ingredients as needed for consistency, though the simplicity of a mix is hard to beat for this recipe!
• 1 cup Granulated Sugar: Sweetens the cornbread, balancing the savory notes of the cornmeal and the richness of the bourbon. For a slightly less sweet version, you can reduce this amount by ¼ cup.
• 1 teaspoon Baking Powder: Acts as a leavening agent, helping the cornbread rise and achieve a light, airy texture.
• ½ cup Milk: Adds moisture and helps to bind the ingredients. Any kind of milk (dairy or non-dairy) will work here.
• 1 cup Melted Butter: Infuses the cornbread with richness and helps create that desirable moist crumb. Unsalted butter is generally preferred for baking, giving you control over the final salt content.
• 2 Eggs: Essential for structure, moisture, and binding the batter together. They contribute to the tenderness of the cornbread.
• ¼ cup Bourbon: The star of the show! Choose a bourbon you enjoy drinking, as its flavor will shine through. During baking, the alcohol evaporates, leaving behind only the wonderful notes of caramel, vanilla, and oak that complement the maple and corn so well.
• ¼ cup Maple Syrup (for drizzling on top of the batter): A crucial component for that sweet, sticky top layer. Use pure maple syrup for the best flavor; imitation syrups won’t deliver the same depth.

For the Boozy Maple Glaze, you’ll need:

• ½ stick Butter (¼ cup): The base of our rich glaze, providing a creamy texture and buttery flavor.
• 1 cup Brown Sugar: Adds deep, molasses-rich sweetness and contributes to the glaze’s luscious thickness.
• 2-3 tablespoons Bourbon: Enhances the “boozy” flavor in the glaze. Adjust to your taste preference. Again, the alcohol content will be minimal in the finished glaze, but its flavor impact is significant.
• ¼ cup Maple Syrup: Reinforces the maple sweetness and adds a beautiful sheen to the glaze.

Step-by-Step Baking Guide: Achieving Cornbread Perfection

Now that you have all your ingredients ready, let’s get baking! Follow these detailed steps to create your perfect Boozy Bourbon Cornbread.

The first crucial step is to preheat your oven to 400 degrees Fahrenheit (200°C). While the oven heats, prepare your baking vessel. You have two excellent options: a 9×13 inch baking dish or a seasoned cast iron skillet. Both yield fantastic results, but there are slight adjustments to baking time, so choose your preferred method. If using a baking dish, simply grease it thoroughly to prevent sticking.

For those opting for a cast iron skillet, ensure it’s well-seasoned. If not, here’s a quick guide:

• To season a cast-iron skillet: Apply a thin, even layer of high-heat oil (like vegetable, canola, or grapeseed oil) all over a clean and dry cast-iron skillet. Preheat your oven to 500 degrees Fahrenheit (260°C). Place a cookie sheet on the bottom rack to catch any oil drips, then place the oiled skillet upside down on the top rack. Bake for 10-20 minutes, or until any excess oil has dripped onto the cookie sheet. Let it cool completely before use. This process creates a natural non-stick surface and enhances the flavor of anything cooked in it.

Mixing the Batter:

In a large mixing bowl, combine the dry ingredients: whisk together the all-purpose flour, cornbread muffin mix, granulated sugar, and baking powder until they are thoroughly blended. This ensures an even distribution of leavening and sweetness throughout the cornbread.

Next, introduce the wet ingredients to your dry mixture. Add the melted butter, milk, eggs, and bourbon. Stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and often lead to a more tender cornbread. Overmixing can develop the gluten in the flour too much, resulting in a tougher texture.

Baking Your Cornbread:

Pour the prepared batter evenly into your pre-seasoned cast-iron skillet or greased 9×13 inch baking dish. Once the batter is in, generously drizzle the ¼ cup of maple syrup over the top. You can gently spread the maple syrup out a little with a spoon or simply leave it as is; it will create beautiful pockets of caramelized sweetness as it bakes.

Place your cornbread in the preheated 400-degree oven. Baking times will vary slightly depending on your chosen pan:

• If baking in a cast iron skillet, bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• If baking in a 9×13 inch pan, bake for approximately 25 minutes, or until golden brown and a toothpick comes out clean.

Always test for doneness with a toothpick. If it comes out with wet batter, continue baking in 5-minute increments until clean. Once baked, remove the cornbread from the oven and let it cool slightly while you prepare the glorious glaze.

The Irresistible Bourbon Maple Glaze

No Boozy Bourbon Cornbread would be complete without its crowning jewel: the rich, sweet, and undeniably “boozy” maple glaze. This glaze takes mere minutes to prepare and transforms the cornbread from simply delicious to absolutely divine.

Preparing the Glaze:

In a small saucepan, melt the ½ stick of butter over low heat. Once melted, add the brown sugar, ¼ cup of maple syrup, and 2-3 tablespoons of bourbon. Stir continuously for about 5 minutes. As the ingredients combine and heat, the sauce will begin to bubble gently and thicken. You’re looking for a smooth, cohesive glaze with a syrupy consistency. It should be thick enough to coat the back of a spoon but still pourable.

Finishing Touches:

Once your glaze has reached the perfect consistency, immediately pour it generously over the still-warm (but not hot) Boozy Bourbon Cornbread. The warmth of the cornbread will allow the glaze to seep slightly into the top layer, creating an even more luscious experience. Let it sit for a few minutes to set slightly, then slice and serve!

Tips for the Perfect Loaf and Beyond

• Customize Your Sweetness: If you prefer a less sweet cornbread, you can slightly reduce the sugar in the batter. However, the maple syrup drizzle and glaze are essential for the signature flavor of this recipe.
• Bourbon Choice: Any good quality bourbon will work well. Don’t feel you need to use your most expensive bottle, but choose one you enjoy the taste of, as its notes will come through. For a non-alcoholic version, you can substitute bourbon with an equal amount of milk or apple cider for flavor, though the “boozy” element will be absent.
• Adding Extra Texture: For an additional layer of flavor and texture, consider folding in a ½ cup of chopped pecans or walnuts into the batter before baking.
• Serving Suggestions: This Boozy Bourbon Cornbread is incredibly versatile. It’s a show-stopping dessert, a unique holiday side dish for Thanksgiving or Christmas, or even a decadent breakfast pastry alongside your morning coffee. Pair it with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra treat.
• Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It reheats beautifully in the microwave or a warm oven.

There you have it – a truly delightful and easy-to-make Boozy Bourbon Cornbread that promises to impress. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to become a cherished favorite. So, go ahead, grab your ingredients, and start baking this sweet, syrupy, and subtly boozy masterpiece!

Yield: 12 servings

Boozy Bourbon Cornbread

Prep Time
20 minutes

Cook Time
35 minutes

Additional Time
20 minutes

Total Time
1 hour 15 minutes

Ingredients

Boozy Bourbon Cornbread

• 1 cup of flour
• 1 packs of your favorite cornbread muffin mix
• 1 cup of sugar
• 1 tablespoon of baking powder
• 1/2 cup of milk
• 1 cup of melted butter
• 2 eggs
• 1/4 cup bourbon
• 1/4 cup of maple syrup (drizzled on top of the batter)

Glaze

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

Instructions

For the boozy cornbread :

1. Preheat the oven to 400 degrees and grease a 9×13 pan.
2. Whisk together the cornbread muffin mix, sugar, ad baking powder. Add in the milk, melted butter, eggs and bourbon. Pour into greased 9×13 pan and drizzle the maple syrup on top. Bake for 25 minutes. Test with a toothpick, bake for an additional 5 minutes if needed.
3. Let cool for about 20 minutes before serving.

For the boozy glaze :

1. In a pan on low heat, melt the butter, maple syrup, brown sugar, and bourbon together for about 5 minutes. The sauce will bubble and thicken. Stir in the heavy whipping cream until completely mixed together. Pour on top of cornbread.

Notes

This recipe can also be made in a cast iron skillet. If desired in the skillet, add about 10 minutes to the baking time, and test with a toothpick to ensure the bread is completely cooked.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 411Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 85mgSodium: 341mgCarbohydrates: 54gFiber: 1gSugar: 42gProtein: 3g

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